Chicken 65 – Incredibly Yum
- 14
- March
- 2008
I do not know much about the legends of ‘Chicken 65′s origination! It is simply assumed that chicken hatched in 65 hours is named as Chicken 65. Some say…it was developed by Indian Sepoy’s during 1965! The credit goes to number of spices added to the dish or number of chili peppers included… much to […]
Milagu Kozhi Kuzhambu / Pepper Chicken Curry
- 14
- March
- 2008
Also Known As Country Chicken Pepper Curry. Milagu Kozhi Kuzhambu. Kodi-Miriyalu Pulusu. Ingredients:Country chicken 1/2 kilo(bone-in, skin-on) Purple onion 1 small bulb Garlic 3 beads minced Ginger 2″ minced Country tomatoes 3-4 finely chopped Sea Salt Turmeric powder 1/4 spoon Chili powder 1 spoon Coriander powder 1 spoon Pepper powder 1 spoon Curry leaves few […]
Cauliflower Soup
- 14
- March
- 2008
Cauliflower Soup: I prefer traditional South Indian Soup over any chinese/continental way! Yeah….rich in spices and fresh veggies certainly makes it delectable! The spices induces the digestive juices. Veggie’s vitamins, both water soluble and fat soluble are retained in the soup bowl! Ingredients: To be Toasted Each Seperately and Powdered Togather: Coriander seeds 1 fistfulWhole […]
Sepankizhangu Milagu Varuval
- 14
- March
- 2008
Chembu Pepper Chops: Collacassia Chops. Arvi Chops. Sembu/Sepangkizhangu Mild Varuval. Taro Roots Chops. Ingredients: Collacassia/Taro Roots 1/4 kiloSaltLemon juice from a fruitTurmeric pinchWhite/Black pepperOil few spoonsCrisply fried curry leaves few to garnishCast Iron wok – if possible. Method: Cook collacassia in a pressure cooker/microwave till they are done and as well as firm enough! Now […]
Beet Root Vadai – Chettinad Style
- 14
- March
- 2008
Beet Root Vadai: Beet Root Fritters. Ingredients: Beet Root 1 large – gratedChana dal 1 cup(soaked in water 45 min)Dry red chilies 6Fennel seeds 1 spoonGinger-garlic paste 2 spoons(fresh)Curry leaves 3-4 twigs (chopped)SaltOnions very finely chopped 1-2 bowlsGreen chilies 3-4 finely choppedChopped mint leaves fewChopped coriander leaves fewCurry leaves fienly chopped fewRice flour 2-4 spoonsOil […]
Avaraikai Poriyal
- 14
- March
- 2008
Avaraikai Poriyal: Pattai Avaraikkai Poriyal. Extra Broad Beans Poriyal/Subzi (its really broad than regular broad beans). Indian Broad Beans/ Chikkudu kaya Koora. Ingredients: Broad Beans 1/4 kiloGarlic 6 cloves crushedOnion 1 sliced Tomato slicedSaltTurmeric 1/4 spoonChili powder 1/2 spoonCoriander powder 1/2 spoonMustard seeds 1/4 spoonCumin seeds 1/4 spoonCurry leaves fewChan adal 1 spoonUrad dal 1 […]
Chayote Poriyal / Chow Chow Kura
- 14
- March
- 2008
Chow Chow Poriyal: My Grand mother and mother had a strange habit of retaining the veggies color even after cooking. They hardly use any chili/turmeric powder…when it comes to poriyal! They never use water to cook them either, just slow cook with lid, fadafat veggie is done within minutes, color is still there! Then they […]
Cilantro Chicken Curry
- 14
- March
- 2008
Cilantro Chicken Curry: Generally chicken and mutton is always made hot and spicy. But they taste better…when we make it mild with fewer ingredients. This is one of my creation, my brother really liked it and appreciated my idea! Hope y’ll enjoy it too! Ingredients: Chicken (whole chicken)cut into chunks(skin-on & bone-in)SaltTurmeric 1/4 spoonOil few […]
Chayote Dhall / Chow Chow Dhall
- 14
- March
- 2008
Chow Chow Ghee Dahl: Choyote Dahl. Ingredients: Chow chow 1 or 2Cooker thoor dahl 1 cupSaltGheeMustard seeds 1/4 spoonCumin seeds 1/4 spoonUrad dal 1/4 spoonDry red chilies 3 Curry leaves fewOil few spoons. Method: Peel and cut the chow chow into chunks. Now cook this in cooked thoor dal…till soft. Add salt to it. When […]
Chicken Lollipop
- 14
- March
- 2008
Ingredients 8-12 chicken wings 2 tsp soy sauce 1 pinch MSG salt 1 tsp ginger-garlic paste 1 tsp chili powder 1/4 tsp garam masala 1 egg whites 1 tsp corn flour oil for frying Garnish 1-2 tsp sesame oil 1-2 tsp soy sauce 1-2 tsp tomato ketchup 1/2 tsp hot sauce 4-5 green chilies, […]
