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Chinthamani Chicken | Nattu Kozhi Chinthamani

2020-03-16T13:45:55Z

Chinthamani Chicken | Nattu Kozhi Chinthamani

Chinthamani Chicken is very spicy and tasty recipe. In South India specially in erode district we do this recipe frequently and main recipe in all hotels and its very simple and quick to do. this only spicy is red chilli and salt, the main aroma is getting from gingelly oil . Here in south india we have good country chicken which we call Nattu Kozhi. this nattu kozhi more healthy and high rich in protein and we can cook chicken along with skin its good . this chinthamani chicken is very spicy and tangy to taste. Gingelly oil, also known as sesame seed oil, its very useful as medicinal properties. Rich in antioxidants and healthy fats, it reduces oxidative stress, fights inflammation, and supports cardiovascular health. red chilli we use here as main ingredients for whole recipe. this give more spicy and red color to the dish. Please try this yummilicious chicken chinthamani and share your opinion with us.

Servings4 people

Prep Time10 mins

Cook Time20 mins

Passive Time5 mins

Ingredients

Nattu kozhi / desi murgh 1/2kg - 1/2kg
Shallots(peeled ) - 1cup
Dry red chilli(broken as 3 or 4) - 10number
Salt(as per taste) - 1tsp
Gingelly oil - 1/4cup
Mustard seeds(to temper) - 1/4tsp
tuermeric - 1/2tsp

Instructions

wash chicken with turmeric for anti biotic
Chop the shallots and keep aside and slit the red chilli 3 or 4
In pan add gingelly oil and temper mustard seed
Now add shallots and saute one minute
Now add red chilli and saute foe 3 mins
Now add chicken and salt and turmeric
mix well close lid and cook for 10 mins if necessary add little water to cook
Now its ready to serve hot with white rice.

Recipe Notes

you can explore this dish Kovai Angannan Nattu Kozhi Biriyani
you also search this recipenattu kozhi

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Buttermilk Roasted Chicken

2020-03-16T07:01:38Z

Buttermilk Roasted Chicken

Buttermilk Roasted Chicken is delicious and tasty recipe. This recipe buttermilk roasted chicken is kids favorite and its less in spice so they enjoy very well. Buttermilk roasted chicken we added little spices like red chilli and jeera and pepper and we have increase tasty of the recipe with sugar and ginger garlic . Chicken is very healthy and high in protein and good nutrients to us. Buttermilk its coolant content so its reduce heat and chicken little heat to our body temperature. moreover this jeera and pepper is also same as chicken buttermilk one is coolant and one in heat . so its both act as same. jeera is gives more aroma too. we can do this recipe with tawa. in oven we pre heat and bake for 20 min both side and grill for 10 mins to get crispy texture. where as in tawa we cook both side 10 mins and last stage we apply more oil/ ghee and roasted with high flame to get that roasted texture. we can see this more detailed here

Servings5 people

Prep Time10 minutes

Cook Time40 minutes

Ingredients

Chicken - 1kg

for marination

Buttermilk - 1cup
Red chilli powder - 1tsp
Jeera - 1tsp
Pepper - 1/2tsp
Lemon - 1/2slice
Fresh Ginger Garlic Paste - 1/2tsp
Sugar - 1/2tsp
Salt(as per taste can add ) - 11/2tsp
Oil/Ghee - 1/4 cup

Instructions

Wash chicken and slit line with knife
Add salt and lemon juice mix well
Now add red chilli powder mix well rest for 5 mins
Crush jeera and pepper in mixer blender or motor pistol
Now add ginger garlic paste and sugar mix well and little oil
Now add butter milk and mix well and marinate for 3 hours our if possible over night
After passive time take from fridge and pre heat oven for 15 mins and cook in 200 degree or pre heat tawa for 10 mins with few tsp of oil or ghee
place the chicken and cook for 10 mins
Now turn next side and cook for same
Now apply oil / ghee top side of chicken before cook
Now turn both side for 5 mins one to cook well
Now its ready to serve.

Recipe Notes

you can explore this dish Chicken Roast

you also search recipechicken sukka

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Chickpea Cauliflower Curry / Kabhuli channa Gobi masala

2020-03-06T09:07:42Z

Chickpea Cauliflower Curry

Chickpea Cauliflower curry / kabhuli channa gobi masala is indian curry which accompany to all breakfast items like chappathi, roti Idly, dosa and we can take for meal with rice. chickpea and cauliflower is good in fiber and protein. chickpea is also called as channa . In this chickpea i used black chickpea which called as in various name karuppu sundal and kadalai and khabul channa. cauliflower also we called as gobi in hindi. thic chickpea and cauliflower curry is done by all spices and coconut paste with flavors of onion and tomato and ginger garlic paste. i usually do this pulka its go very well.

CourseMain Dish
CuisineTamil

Servings6 people

Prep Time10 minutes

Cook Time20 minutes

Ingredients

Chickpea/ Channa(soak) - 1Cup
Cauliflower / gobi(chopped) - 1/2number
Onion(chopped) - 1number
Tomato(chopped) - 2 number
Ginger garlic paste - 1/2tbsp
Coconut(to grind) - 1/4portion
Roasted Channa Dal(to grind) - 2 tsp
Red chilli powder - 1tsp
Corainder powder - 1 1/2 tsp
channa masala power(veg people can add channa masala or if non veg people can and mutton masala powder) - 1tsp
Garam masala - 1/2tsp
Turmeric powder - 1/4tsp
Salt(as per taste) - 1 1/2tsp

for tempering

Oil - 2 tbsp
cumin seed/jeera - 1 tsp
Curry leaves - 1string

Instructions

soak chickpea over night and boil with little salt and required water
clean cauliflower with salt and water to avoid pesticides
Heat pan with oil and temper cumin seeds / jeera and curry leaves
Now add chopped onions and saute well still its change to pink color
Now add ginger garlic paste and saute well still raw smell goes
Now add chopped tomato and saute well still its blend
Now add cauliflower and mix gently and close lid to cook for 2 mins
Now add all spices masala powder and salt
Mix well and close lid and cook for 3 mins to raw smell goes
add water to cook cauliflower well
In mean time grind coconut and roasted channa dal paste
Now add cooked chickpea and mix well
Now added coconut paste and add required water to cook and combine all as curry consistency.
Now Chickpea Cauliflower curry is ready to serve for chappati roti, idly or dosa.

Recipe Notes

you can explore this dishKabuli Channa Masala
you can also visit kadalai sundal

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Godhumai Rava Upma / Wheat Rava Upma

2020-03-03T09:50:54Z

Godhumai Rava Upma

Godhumai rava umpa / wheat rava upma is southindian recipe. Mainly this godhumai rava is used kongu's morning breakfast with thick curd. This godhumai rava is easy to cook and it has more fibre content. Generally godhumai rava us very good to diabetics and people who in diet. This make filling and energy mainly low carbs. Godhumai rava is very tasty when we combined little more ingredients like chopped ginger and coconut slice and also the flavor enhance by adding green chilli and ghee with onion . This combined cooking makes flavor good and with correct proposition of water to get the godhumai rava well cooked. This is upma is good filling for diet people because it won't feel to carve other food in mean time of lunch.

CourseMain Dish
CuisineTamil

Servings2 people

Prep Time5 minutes

Cook Time15 minutes

Ingredients

Onion(chopped) - 2number
Godhumai rava/ wheat rava - 1cup
green chilli(chopped ) - 2number
Ginger(chopped) - 1inch
Coconut(chopped) - 1/4portion
Curry leaves - 1string
Chopped coriander : for garnish - 1tablespoon

for tempering

Oil - 1 tbsp
Ghee - 1tbsp
Mustard - 1tsp
Broken urad dal - 1tsp
Channa dal - 1tsp
Asafeotida - 1/4tsp

Instructions

Take all ingredients chop and keep aside
In a pan heat oil and ghee and add tempering items
Now add curry leaves and asefeotida
Now add chopped ginger and coconut and saute
Now add Onion and green chilli saute still raw smell goes
Now add salt and water as required for godhumai rava
when water boils add rava and mix gently with low flame
Now close lid and cook for 5 to 7 mins and when water drains open and mix gently
Now Godhumai Rava Upma is ready to serve. we can serve with curd or coconut chutney

Recipe Notes

you can explore dish Wheat Rava Pongal
you can also visitragi upma

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Chembu Thandu Pachadi | Chembin Thal Pachadi

2020-01-31T23:55:19Z

Chembu Thandu Pachadi | Chembin Thal Pachadi

Chembu Thandu Pachadi also known as Colocassia Stem Pachadi is a perfect vegetarian side dish for rice, rotis etc. Chembin Thandu Recipe is a famous dish in Kerala. This is a dish with thick gravy. Chembu Thandu Pachadi is very easy to prepare. Colocasia plants, just like coconut and banana plants/trees are commonly found in a Kerala backyard. Dishes using colocasia stem and leaves are very common in the village.

CuisineKerala

Servings3 people

Prep Time5 minutes

Cook Time15 minutes

Ingredients

Chembu Thandu - 3-4pcs
Tomato - 2nos
Turmeric powder - 1/2tsp
green chilli - 6nos
Grated Coconut - 1/2cup
Mustard seeds - 1/2tsp
Curd - 1cup
Curry leaves - 4-5
Red chillies - 5
Coconut oil - 2tsp

Instructions

For preparing Chembu Thandu Pachadi, first clean, Wash and cut the Tomatoes into small pieces and keep them aside.
Grind the Coconut along with Green Chilli, Mustard seed and some Water and keep this paste separately.
Remove the outer portion of Chembu slightly and cut them into small pieces. Pour some Salt on top of these pieces as shown in above pictures and keep it aside for about 5 – 10 minutes.
After about ten minutes, mix the Chembin Thandu pieces and Salt well (for avoiding the irritation of Chembin Thandu, use gloves or some other method). Extract the water left in the Chembin Thandu pieces and then keep these pieces separately.
Change the Chembin Thandu pieces into a cooking vessel. Add Tomato pieces, Turmeric powder and Salt along with two cups (or as required) of water. Cover the cooking vessel with a plate/lid of the cooking vessel and cook the mix for about 10 – 15 minutes in medium flame.
After about 15 minutes, take the cooking vessel out from the stove and if the Chembin Thandu pieces and tomatoes are cooked properly, add the ground coconut and stir it well. Similarly add Curd also and stir it (Pachhadi) further.
Heat Oil in a Frying pan/Cheenachatti and burst the Mustard seeds in this hot oil, fry the Red Chilli pieces also in this Oil and add this Mustard seeds and Red Chilli pieces into the Pachhadi along with the Oil left in the Frying pan/Cheenachatti.
Chembin Thandu (Colocasia Stem) Pachhadi is ready. Garnish this Pachadi with Curry leaves and serve it along with Chappathi/Poori/Cooked Rice etc.

Recipe Notes

Please check out another easy Chembu Thandu Stir Fry. You can also try this slightly variant dish Chembu Moru Curry.

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Ellu Chutney | Chammanthi | Thuvaiyal

2020-01-27T18:23:09Z

Ellu Chutney | Chammanthi | Thuvaiyal

Ellu Chutney, also popular as sesame seeds chutney, is a popular side dish in South India. The dish with its nutty, unique flavour is distinct and special. Ellu Chutney is prepared by grinding roasted sesame seeds along with dried chillies, tamarind and other ingredients. Adding coconut to this thuvaiyal gives great texture and taste to this recipe. You can prepare it even without coconut. You can serve with idly or dosa. The chutney pairs very well with rice gruel or kanji too. It takes very less time for preparing this thuvaiyal. In South Indian cuisine, sesame seeds are often used. Sesame seeds is a great source of copper, manganese, calcium and other minerals. The nutritious chutney is one of the easiest of dishes that requires very little time.

CuisineKerala

Servings4 people

Prep Time10 minutes

Cook Time10 minutes

Ingredients

Sesame seeds - 1/2cup
Tamarind syrup - 3-4tsp
Grated Coconut - 1/2cup
Curry leaves - 5-6
Salt - to taste
Black gram - 1/2cup
Red chillies - 7-8nos

Instructions

For preparing the dish, first heat a Frying Pan/Cheenachatti and put the Black gram into the Frying Pan/ Cheenachatti and stir it well.
Add the Ellu (Sesame Seeds) also into this Black gram and stir it further.
When the Ellu starts to burst, add the Red Chilli, Curry leaves (if necessary, a little Tanarind - in solid form - also can add) and Coconut and stir all the ingredients together properly.
When colour of the ingredients turns into brown, put off the stove and change the ingredients into a plate and allow to cool it for some time.
Grind the ingredients along with Tamarind Syrup, some water and required quantity of Salt. Ellu (Sesame Seeds) Chammanthi is ready. This Chammanthi can be served with Idli/Dosa/Uthappam, Cooked Rice etc.

Recipe Notes

You can visit this link for a delicious Ellu Manga Chammanthi. You can also visit this page for a lip smacking Pacha Manga Chammanthi.

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Parippu Manga Curry | Raw Mango Curry

2020-01-27T17:56:41Z

Parippu Manga Curry | Raw Mango Curry

Parippu Manga Curry is a favorite and a traditional Kerala styled side dish served during Onam Sadya. This is a very common dish prepared during mango season when mangoes are in plenty. This is ideal when time is short and you want something tasty and tangy that goes best with rice. This is the best dish for you if your house is loaded with raw mangoes and you absolutely have no clue as to what to do with it. Mangoes are healthy and nutritious. You will love this Raw Mango Curry. Toor Dal is rich in protein and ideal for growing up kids.

CuisineKerala

Servings4 people

Prep Time10 minutes

Cook Time15 minutes

Ingredients

Raw mango - 1or2nos
Toor dal - 1 1/2cups
Red chilli powder - 3tsp
Salt - to taste
Turmeric powder - 1tsp
Grated Coconut - 1/2cup
Cumin seeds - 1/4tsp
Shallots - 2-3nos
Curry leaves - 5nos
Mustard seeds - 1tsp
Red chillies - 4-5
Green chillies - 5
Coconut oil - 2tsp

Instructions

Peel the Mango, remove the Seed and then cut the Mango into medium size pieces and keep these pieces aside.
Grind Coconut , Cumin seeds, Shallots/Onion and some water together and keep this paste separately.
Wash the Thuvara Parippu and put it in a cooking vessel/pressure cooker. Also add the Mango pieces, chopped Green Chilli, Turmeric Powder, Red Chilli powder along with required quantity of Salt and Water.
Close the cooking vessel/Pressure Cooker and cook the Thuvara Parippu and Mango pieces properly (after having about 2 - 3 whistles, the stove can be put off and take the vessel out from the stove)
Add the ground Coconut into this cooked Curry and stir it well (and if necessary, change the Curry into a serving plate).
Heat Oil in a Frying pan/Cheenachatti, splutter the Mustard seeds and then add the Curry leaves also and add this Mustard seeds and Curry leaves into the Curry.
Pachha Maanga, Thuvara Parippu (Raw Mango, Red Gram) Curry is ready. This Curry can be served with Cooked Rice/Chappathi/Poori etc.

Recipe Notes

You can visit this link for a tasty dish Chakkakuru Manga Curry. You can also give a try at this tasty nadan dish Drumstick Toor dal Recipe.

The post Parippu Manga Curry | Raw Mango Curry appeared first on pachakam.com.

Thakkali Ulli Chammanthi | Red Chilli Red Chutney

2020-01-22T15:00:04Z

Thakkali Ulli Chammanthi | Red Chilli Red Chutney

Thakkali Ulli Chammanthi is a spicy, mildly sweet, great side dish for Idli, especially Rava Idli and Dosa. Freshly prepared Red Chilli Red Chutney in combination with a hot flavorful pot of sambar and steamed idlis make a complete satisfying breakfast. There is something really mesmerizing with this combination of sambar with red chilli red chutney. This chutney does require a little bit of frying and roasting but it’s more of the passive kind so you can go about steaming your idlis or making your dosas while the onions and tomatoes do their thing and get to know each other. Tomato Onion Chutney is simply superb and awesome and the chutney can be prepared in a hurry when time is short. Tomatoes are nutritious and healthy. Enjoy your favorite lip smacking Red Chilli Red Chutney..

CuisineKerala

Servings4 people

Prep Time5 minutes

Cook Time10 minutes

Ingredients

Chopped Tomato - 1/2cup
Chopped onion - 1/2cup
Red chillies - 5-6
Mustard seeds - 1/2tsp
Curry leaves - 10nos
Salt - to taste
Asafoetida - as required
Channa dal - 2tsp
Urad dal - 2tsp
Coconut oil - 2tsp

Instructions

For preparing Thakkali Ulli Chammanthi, first heat some Oil in a Cheenachatti/Frying Pan and add Red Chilli, Red/Bengal Gram, some Curry leaves, Asafoetida and Black Gram into this hot Oil and roast these ingredients well.
When the Red Chilli, Red/Bengal Gram, Curry leaves, Asafoetida and Black Gram are roasted properly, add the Tomato and Onion/Shallot pieces and stir it further.
When colour of these ingredients turns into golden, put off the stove and allow to cool the ingredients for some time and then grind it in a Mixer/Grinding stone, along with required quantity of Salt, without adding Water.
Heat some Oil in a Cheenachatti/Frying pan and burst the Mustard seeds in this hot oil and also fry some Red Chilli pieces and Curry leaves and add them into the Chammanthi. Thakkaali (Tomato), Ulli (Savala/Shallots) Chammanthi is ready. This Chammanthi can serve with Idly/Dosa/Uppuma etc.

Recipe Notes

You can try out an easy Tamil Nadu Tomato Onion Chutney. You can also visit this page Tomato Ka Salan.

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Mathanga Payar Olan | Olan Recipe

2020-01-16T15:35:46Z

Mathanga Payar Olan | Olan Recipe

Mathanga Payar Olan is a Kerala style tasty side dish packed with nutritious ingredients. Mathanga Payar Olan is very easy to prepare and is an ultimate side dish with steamed rice. Prepared with some easily available ingredients, this South Indian Olan delicacy is a perfect melange of aromatic curry leaves and crunchy coconut cooked with Mathanga and Payar.

CuisineKerala

Servings4 people

Prep Time10 minutes

Cook Time15 minutes

Ingredients

Mathanga (Pumpkin) - 250gms
Kumbalanga (Ash Gourd) - 250gms
cow peas - 1cup
Green Chillies Slit - 6pieces
Curry leaves - 5-6
Grated Coconut - 2cups
Salt - to taste
Coconut oil - 2tsp

Instructions

For preparing Mathanga Payar Olan, first cut the Matthanga (Pumpkin), remove the seeds and waste if any, and cut it into thin pieces as shown in above picture and keep the pieces separately.
Cut the Kumbalanga (Ash gourd), remove the seeds and waste if any, and cut it into thin pieces and keep the pieces aside.
Crush well the grated Coconut and extract the first milk - Onnaam Paal - without adding water (by using a clean cloth to filter the Coconut milk) and keep this milk separately. Then, add some hot water in the Coconut (left after extracting the first milk) and grind it in a mixer and extract the second milk (Randaam Paal) also in the same procedure of extracting first milk and keep this milk also separately.
Change the Matthanga and Kumbalanga pieces into a cooking vessel, add the second milk (Randaam Paal) and some Water along with Salt and cook them for about five minutes in medium flame.
After about five minutes, add the Pachha Payar and Green Chilli slices and cook the mix properly.
When the mix (Olan) is cooked properly, add the Onnam Paal (first milk) taken from the Coconut and Coconut Oil and stir the Olan well.
Matthanga (Pumpkin), Pachha Payar (Cowpea) Olan is ready. Garnish this Olan with Curry leaves and service it with Poori/Chappathi/Dosa/Cooked Rice.

Recipe Notes

Please check out another easy Olan recipe Kerala Mathanga Olan . Also check out this page Kerala Olan.

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Potato Masala |Aloo Masala Recipe for Dosa and Poori

2020-01-15T15:09:07Z

Potato Masala | Aloo Masala for Dosa and Poori

Potato Masala is a commonly served side dish in South India with Poori , chappati and Masala Dosa. We know that Masala Dosa is undeniably the most popular South Indian delicacy. This delicious Aloo Masala side dish is not only delicious but it is also aromatic and easy to prepare. In the culinary world potatoes are nicknamed as sponges that absorb the entire flavors beautifully and blend well with almost all vegetables. Potatoes are nutritious and a favorite with both young and old alike. Potatoes are a good source of vitamins and minerals necessary for human body. This is one of the most easiest side dishes that can be prepared in a hurry especially for working women and bachelors.

CuisineKerala

Servings4 People

Prep Time5 Minutes

Cook Time25 Minutes

Ingredients

Potato(Medium size) - 4Nos.
Ginger(Small) - 1Pc
Onion(Large) - 1Nos.
Green chilly - 4Nos.
Mustard - 1 Tsp
Turmeric powder - 1/2Tsp
Garam masala - 1/4 Tsp
Oil - 2Tbsp
Carrot - 1Nos.
Water - 1Cup
Chopped coriander leaves - 2Tbsp

Instructions

For preparing Potato Masala or Aloo Masala, first boil the potatoes either in a pot or pressure cooker. Mash the cooked potatoes and keep it ready.
Chop all the veggies and keep aside.
Heat oil in a pan and splutter mustard seeds. Then add chopped ginger and saute for few seconds When its raw smell goes off, add chopped onion, curry leaves and saute till soft.
Once the onion turns transparent, add grated carrots and saute for 5 minutes in medium flame.
Finally add mashed potatoes, garam masala, turmeric powder and salt.
Add 1 cup water and mix well. Cook the masala for 5-10 minutes, add coriander leaves and stir.
When the mixture is in semi thick state turn off the flame.
Serve the dish with Dosa ,Poori etc..

Recipe Notes

You can go through this easy side dish Brinjal Potato Masala. You can also visit this page for an easy reference Kerala Style Potato Curry.

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