Potato Bajji is one of the most popular, tasty among bajji varieties. Aloo Pakora is a popular Indian tea time snack made…
Bhuna Chicken is a simple and easy recipe which a beginner can do easily. This recipe is popular in North India. It is a “dry curry” which means the masala clings onto the chicken. Bhunas are characterised by a thick, deliciously intense coating sauce with a well-spiced but moderate heat, perfect for warming the cockles on a chilly winter evening. Serve with fluffy basmati rice and some homemade roti. This is a rugged spicy dish usually prepared with scanty gravy and roasted whole spices which clearly visible on the face of the dish. The differences between Kadai Chicken and Chicken Bhuna Masala are very minute. The use of whole & roasted spices & the absence of Capsicum are the only notable differences in cooking. However, they taste very different due to the different treatment of spices.
Yakhni Chicken Pulao is Kashmiri recipe made using rice, chicken and a lot of Indian spices that is full of essence and flavours. The meaning of yakhni is stock of meat like chicken or mutton. This yakhni is an urudu word. This chicken pulao is very tasty simple to do. This rice recipe is a flavourful option to serve as a party recipe and even family dinner. This tempting combination of chicken and rice is best served with mixed veggies raita and people of all age groups will love it. While cooking the recipe make sure that you seal the pot with foil or atta dough properly, else the dish will lose its aromatic fragrance. Here, the rice is cooked in a masala and the chicken is cooked along with the Yakhni and the whole recipe is brought together to release all its flavour into this aromatic pulao. We should be very careful with choose this rice. This long-grain makes more perfect for this pulao. Serve this With Chicken with Raita over a Family lunch on a Sunday afternoon. Now we can see the recipe in detail.
Mansatti Chicken Varuval is a very delicious and tasty dish from Tamil Nadu. This is a traditional and an authentic recipe South India, Tamil Nadu. We roast all dry ingredients , make powder and cook with chicken. In olden days we used to do this recipe with Country chicken, but nowadays, we switch to poultry chicken. so we can do this recipe with both types of chicken. The speciality about this recipe is we have used only freshly grounded masala spices for the preparation and not any ready made spices. The combination of fennel seeds, cumin seeds, dry chili and coriander seeds create the unique aroma & flavor to this dish. This spicy dry-fried chicken is relatively easy to prepare but promises a hearty dish which goes well with rice. The combination of chicken with coriander seeds, dry coconut and red chillies gives a special aroma & flavor to this dish. This is a semi dry masala with fresh grounded masalas coated with chicken. This spicy chicken varuval is prepared with boneless chicken cut into cubes. Here, I did this with poultry chicken. This Mansatti Chicken Varuval is served with a meal or biriyani. We can see this recipe in detail.
Ceylon Parotta is a tasty and crispy parotta having its Origin from Sri Lanka. This Veechu Parotta can be done in many varieties like plain, stuffed with egg, chicken, and mutton. Now we are going to see the preparation of basic plain Ceylon Parotta, which is also usually called as Veechu parotta. Here for doing this parotta, we need to do soft dough with all-purpose flour or maida, but can be prepared by mixing with the proportion of wheat flour too. It is necessary to give 4 hours resting time which helps in getting softer and flexible dough for expanding that thin layer of Veechu. We just fold in the square or triangle shape and cook in Tawa. A Soft and sticky dough which is then rolled and pressed using your hand to form a thin dough that is then folded to create many air pockets giving it that light air like feeling while eating it. This parotta well goes with chicken gravy or plain Salna which we regularly prepare for parotta. Do try this dish at your home for lunch and enjoy with your family. Here you go with the detailed recipe.
Bun Parotta is the most famous dish in Madurai District of Tamil Nadu. This Bun parotta is very tasty and crispy and mainly prepared for the dinner time. This is found in almost all the restaurants in Madurai and few special restaurants in other districts. Madurai has lots of special dishes and it is one among them, which is really tempting. This parotta is usually prepared with all-purpose flour/ Maida accompanied by sugar, salt and kneaded with egg, oil, and water. This dough should rest for 5 hours which helps elasticity and flexibility. It helps in giving more layers. Then this dough is made as a layered parotta and cooked with oil in a tawa. A very easy recipe for home made parottas from scratch. Serve Parotta with Vegetable Kurma and Kerala Style Egg Roast Curry Recipe as a weeknight dinner or as a paratha for and indian party menu with friends and family. It is one of the most popular south indain street food parotta recipe. however these days parotta recipes are served in fine dine restaurants and tiffin centres. Now we can see this recipe in detail below.
Pichi Potta Kozhi is a simple recipe from the state of Tamilnadu. This is an easy and quick dish prepared with readily available ingredients. The dish is quite popular in hotels and restaurants and they use a big tawa for roasting the dish. We can prepare Pichi Potta Kozhi with both country chicken and poultry chicken. Pepper, onion and curry leaves are used generously that lends to the flavorful dish. You can also use any left over fried chicken for the dish. Adding boiled chicken is ideal for the dish. Shredded Chicken Fry serves as a side dish to any main course or they can also be served as a filling for wraps and relished as snacks. This is a really simple recipe very different from usual South Indian Chicken recipes. Shredded Chicken Fry is quite popular and famous at a street side food shop at Salem. Here you go with full details of the delicious dish.
Coimbatore Street Food Kaalan is a very famous dish in Kongu District. This dish is also called as Mushroom Kalan Masala. This Kaalan masala can be found anywhere in Coimbatore also around the surrounding of Coimbatore. We use mushroom, which we say Kaalan in Tamil and cabbage. In the street food shop, they add less quantity of mushrooms and more of cabbage. Here we add both in equal quantity, mix with few masala powder and deep fry. The next step is to saute with onion red chili water and mix with this mushroom cabbage fry. At the final stage, we add a few fresh grated carrot, onions and coriander leaves. This Coimbatore Street Food Kaalan masala is served as evening snacks in the roadsides of Coimbatore. Below is the detailed recipe.
Vazhakkai Kola is a simple recipe which we can easily do with fresh vazhakkai. This Vazhakkai Kola, can also be called as…
Thavala Adai is a tradtional recipe in Iyengar community. This v is very simple and tasty and healthy. This adai is mixed grains and rice. This Thavala we can have as snack or dinner or breakfast. This is very simple steps to do this adai. This adai we have rice, then we add both channa and toor dal. Few people add more dals like urad dal and moong dal too. We do this different version this is my version which my neighbor taught me . They do in differnt type of this adai. Urad dal may add at time grind after roasting. Few do with at time of soaking. This adai have few procedure to do. First soaking rice and grind coarsely and cook with tempering items and toast or roast in tawa. This is lenghtly to see but very simple while doing. This is serve with coconut chutney. We can serve as snack, tiffin time. Its more healthy mixed of rice dals. We adding coconut to enhance taste of the recipe. Now we can see in detail.