My mom gave this Thalappakatti Biriyani recipe cut out that was published in a magazine years ago. She likes to save recipes from magazines that she finds interesting and keeps it for me. This is one such gem. She takes a lot of joy in sharing these things with me. She had brought this Thalappakatti Biriyani recipe with her on her trip to California when she had come for helping with my first pregnancy. This Thalappakatti Biriyani recipe comes from a chef called Nagendran of Thalapakatti hotel in Dindigul. I had to try this Thalappakatti Biriyani recipe as the content looked authentic. I would say this Thalappakatti Biriyani recipe is the closest thing to the real one. I kind of adapted this Thalappakatti Biriyani recipe and scaled down the recipe a bit. It has a very nice flavor that is so different from all the other biriyani. Seeraga Samba biriyani has to be the pride of Tamilnadu. Seeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. It has a very distinct taste, fluffs up well when cooked and south Indian biriyani’s are made with this rice. Samba rice is grown for a longer duration than other types of rice. Here is how I do it. Heads up – There is a lot of peeling and grinding involved. So plan accordingly.

We need garlic. Like lots of garlic. Indian garlic is ridiculously small. Peel the garlic. Crush the garlic in a mixie without adding any water. Set aside.

Peel shallots. We call it as chinna vengayam – small onions. Crush the shallots in a mixie without adding any water. Set aside.

The Thalappakatti Biriyani Masala
I think this is what makes this Thalappakatti Biriyani very unique. The original recipe says to use 8 green chillies . I used only 2 as my little one loves this biriyani and I do not want him to scream for water while eating. You can use green chillies according to your taste. Grind all the below ingredients to a very fine smooth paste. Add 1/4 cup of water while grinding. Chop the ginger into small pieces and break the cinnamon into bits before grinding.

Soak the rice in water now. The rice needs to soak for half an hour.

Heat Oil and ghee in a heavy pan and add in the Thalappakatti Biriyani Masala paste, crushed garlic and crushed shallots-small onions. Fry on medium flame for a good 10 minutes until the oil separates from the mixture.

Add in the chicken. Add in the chilli powder. The ratio of rice to chicken should be 1 rice to 1.5 meat. Saute the chicken so the Thalappakatti Biriyani masala coats evenly. Reduce the flame to simmer and cover it with a lid and let it cook. Don’t add any water. The chicken will cook in its own juices. Just saute once in 5 minutes so the chicken doesn’t scorch in the bottom. After 15 minutes, the chicken should be done and there should be some gravy too.

Add in the yogurt/curd. Cook with the lid open for 5 minutes.

Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.

Measurements used – 1 cup rice = 250 ml
We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add salt. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.

Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.

Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lemon juice.

Cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.

After that time, open the lid and see if the rice has been cooked. Cook for a couple of minutes more if necessary. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

After the rest, Enjoy Thalappakatti Biriyani!

5.0 from 34 reviews

Thalappakatti Biriyani

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Dindigul Thalappakattu Biriyani Recipe. Authentic South Indian Tamilnadu Biryani. Adapted from Chef Nagendran of Thalapakatti Hotel. Measurements used – 1 cup rice = 250 ml

Author: Kannamma - Suguna Vinodh

Recipe type: Main course

Cuisine: South Indian

Serves: 4

Ingredients

For the Masala

• 5 Green Chillies
• 3 small two inch cinnamon sticks
• 3 cardamom
• 3 cloves
• ⅛th of a nutmeg (Jaadhikai)
• 1 small piece Mace (Jaadhi Pathiri)
• 50 grams ginger

Main Ingredients

• 500 ml Seeraga Samba Rice
• 750 grams Chicken with bone
• Meat to Rice Ratio - 1 Rice 1.5 Meat

Other Ingredients

• 25 grams Ghee
• 75 grams Sunflower Oil
• 50 grams crushed Garlic
• 50 grams crushed shallots (small onions)
• ½ teaspoon Red Chilli Powder
• ½ cup curd
• 11/2 teaspoon salt
• 1 hand full Mint Leaves
• 2 hand full Coriander Leaves
• Juice of half a lime

Instructions

1. Peel the garlic. Crush the garlic in a mixie without adding any water. Set aside. Crush the shallots in a mixie without adding any water. Set aside.
2. Grind all the masala ingredients to a very fine smooth paste. Add ¼ cup of water while grinding. Chop the ginger into small pieces and break the cinnamon into bits before grinding.
3. Soak the rice in water now. The rice needs to soak for half an hour.
4. Heat Oil and ghee in a heavy pan and add in the Masala paste, crushed garlic and crushed shallots-small onions. Fry on medium flame for a good 10 minutes until the oil separates from the mixture.
5. Add in the chicken. Add in the chilli powder. The ratio of rice to chicken should be 1 rice to 1.5 meat. Saute the chicken so the masala coats evenly. Reduce the flame to simmer and cover it with a lid and let it cook. Don’t add any water. The chicken will cook in its own juices. Just saute once in 5 minutes so the chicken doesn’t scorch in the bottom. After 15 minutes, the chicken should be done and there should be some gravy too.
6. Add in the yogurt/curd. Cook with the lid open for 5 minutes.
7. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
8. We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add salt. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
9. Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.
10. Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lemon juice.
11. Cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
12. After that time, open the lid and see if the rice has been cooked. Cook for a couple of minutes more if necessary. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
13. After the rest, Enjoy!

3.2.2925

The post Tamilnadu Thalappakatti Biriyani appeared first on Kannamma Cooks.

Tamilnadu Style Muslim Chicken Biriyani – தமிழ் பாய் வீட்டு கோழி பிரியாணி

Thahira is a very close friend of mine living in San Diego. She is an amazing cook. I have eaten tonnes of this biriyani made by her. We fondly call it as baai veetu biriyani-பாய் வீட்டு பிரியாணி. My toddler calls Thahira’s husband Sadak as Abba and because Abba brings Tamilnadu Style Chicken Biriyani every time he comes home, he named the dish as Abba Mummum. Mummum is food. So even today he calls this Tamilnadu Style Chicken Biriyani as Abba mummum. We have had some wonderful memories that revolve around this Tamilnadu Style Chicken Biriyani. I miss her a lot after moving to India and this Tamilnadu Style Chicken Biriyani is filled with a lot of nostalgic memories. Biriyani made in Tamilnadu is different. The rice is not precooked. Its cooked along with the chicken and because of that the flavors penetrate deep into the rice. This is my kind of Tamilnadu Style Chicken Biriyani. Thahira has two adorable sons Salman and Suhaib and the younger one Suhaib is my sons best buddy. Mine too. He is a rock star. I love you Suhaib.

Here is the recipe for Tamilnadu Style Chicken Biriyani. You will need the following ingredients.

Heat Oil in a pan and add in the spices. Cinnamon, Cloves and Cardamom. Add in the onions and saute until the onions are soft.

When the onions are sauteing, make a paste of ginger and garlic in a blender. Add up to 1/4 cup of water and grind it into a very smooth paste.

Once the onions are soft, Add in the tomatoes and the ginger garlic paste.

Saute the mixture until streaks of oil appear on the top. Then, add in the green chillies and the chicken.

Add in the salt, red chilli powder and the coriander powder. Add in the yogurt. Briefly saute for a minute to coat the chicken.

Cover the pan with a lid and cook on medium flame for 7-8 minutes. Do not add any additional water. Saute once in a while to avoid scorching at the bottom. When the chicken is cooking, soak the rice in cold water.

After 8 minutes, the chicken should be almost cooked. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate. Measurements used – 1 cup rice = 250 ml We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add back the meat. Let the mixture come to a boil.

Drain the rice and add it to the pan. Add in the coriander leaves, mint leaves and juice of a lemon.

I cooked the Tamilnadu Style Chicken Biriyani in the pressure cooker. If using pressure cooker, cover the lid and cook for exactly two whistles on medium flame. Approximately 4-5 minutes. If cooking directly on the pan, then cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame. Remove the pan from heat and set aside.

Wait for the pressure from the cooker to release naturally. If cooking in a pan, Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

Serve hot! Enjoy your Tamilnadu Style Chicken Biriyani.

If I was with Thahira, she would say Bismillah !

4.8 from 5 reviews

Thahira's Tamilnadu Style Chicken Biriyani

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Tamilnadu Style Muslim Chicken Biriyani – தமிழ் பாய் வீட்டு கோழி பிரியாணி Measurements used - 1 Cup = 250 ml.

Author: Kannamma - Suguna Vinodh

Recipe type: Biriyani

Cuisine: South Indian

Serves: 4

Ingredients

• 2 cups rice
• 750 grams chicken with bone
• 4 tablespoon peanut oil
• 2 stick cinnamon
• 2 cardamom
• 2 cloves
• 2 medium onion, sliced
• 2 medium tomatoes, chopped
• 1 pod garlic
• 2 inch piece ginger
• 3 green chillies, slit
• 1½ teaspoon salt
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• ½ cup plain yogurt
• 15-20 mint leaves, coarsely chopped
• 6-7 sprigs coriander leaves, coarsely chopped
• Juice of a small lemon

Instructions

1. Heat Oil in a pan and add in the spices. Cinnamon, Cloves and Cardamom. Add in the onions and saute until the onions are soft.
2. Once the onions are soft, Add in the tomatoes and the ginger garlic paste.
3. Saute the mixture until streaks of oil appear on the top. Then, add in the green chillies and the chicken. Briefly saute for a minute to coat the chicken.
4. Add in the salt, red chilli powder and the coriander powder. Add in the yogurt.
5. Cover the pan with a lid and cook on medium flame for 7-8 minutes. When the chicken is cooking, soak the rice in cold water.
6. After 8 minutes, the chicken should be almost cooked. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cup of liquid. Just measure roughly. It need not be accurate. Measurements used – 1 cup rice = 250 ml. We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Let the mixture come to a boil.
7. Drain the rice and add it to the pan. Add in the coriander leaves, mint leaves and juice of a lemon.
8. I cooked the biriyani in the pressure cooker. If using pressure cooker, cover the lid and cook for exactly two whistles. Approximately 4-5 minutes. If cooking directly on the pan, then cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
9. Remove the pan from heat and set aside.
10. Wait for the pressure from the cooker to release naturally. If cooking in a pan, Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
11. Serve hot!

Notes

Add or reduce green chillies and red chilli powder according to your taste preference. If you do not want it spicy, omit the green chillies.

Always use chicken with the bone. Bone has a lot of flavour. We use skinless chicken for the biriyani.

3.2.2925

The post Thahira’s Tamilnadu Style Chicken Biriyani appeared first on Kannamma Cooks.

Usha Aunty was my neighbor in San Diego. She loved to cook. She loved to cook for others. She was the one who taught us ( a bunch of friends ), how to make chicken biryani for 50 people in an 80 sq.ft tiny kitchen. We must have cooked tonnes of chicken biryani in her kitchen. She rocks. Her chicken biryani rocks. Her enthusiasm is infectious. She physically pushes herself every single time for that extra mile to show that nothing is impossible. Good food meant happy people. chicken biryani meant very happy people. We all used to follow behind her to the kitchen like children following their mama wherever they go. We have had countless number of parties and countless number of this amazing chicken biryani. Her husband Pandurangan Uncle is an equally adorable man. I have seen him say ” குடு மா அந்த தேங்காய நான் ஒடச்சி தர்றேன் ” – “give me the coconut ma, i will break it for you “, and he would take the coconut to the balcony to break it for her. He would come to the kitchen frequently to see if Usha aunty needs any help. She has that little Madras slang that I soooooo love. She used to be there for everyone when they needed something. She is the true living proof that age is just a number and she just does not care about that. She is my true inspiration. She is not here now with me but I have really really fond memories that revolve around food and behind this chicken biryani. After all food is nothing but memories. My son calls her as poori paati as paati not only makes the tastiest chicken biryani but poori too. I have learnt a lot of dishes from her. This one takes the crown.

Here is the recipe for an amazing Madras Style Chicken Biryani.

Soak basmati rice for chicken biryani in water for 15 minutes. I used 2.5 cups of rice today. For every cup of rice, use 1.5 cups of water. So I used 3 3/4 cups of water. You can cook the rice in a rice cooker or a pressure cooker. If cooking in a pressure cooker, then cook in medium flame and switch off the flame after 2 whistles. Immediately release the pressure and cool it on a plate. You need to cool the rice immediately else it might become mushy. If cooking in a rice cooker, remove the rice once its done onto a plate and allow it to cool completely. Once cool, mix some ghee into the rice to thoroughly coat. Set aside. Usha aunty sprinkles ghee on rice before putting it in dum, but I feel mixing ghee at this stage helps spreading the ghee evenly all over the rice for chicken biryani.

Heat oil in a pan and add in the cloves, cardamom and cinnamon sticks. Add in the sliced onions and fry till soft.

In the mean time make a paste of ginger and garlic. Add a little water while grinding if necessary.

Add in the chopped tomatoes and the ginger garlic paste, fry till the tomatoes are soft. It will take about 4-5 minutes in medium flame. Add in the coriander powder, chilli powder, green chillies, curd and salt. Fry for a minute to combine. Add in the chicken pieces and allow it to cook. Do not add any water. The juices from the chicken will be enough to cook the meat.

Cook the chicken until tender and the gravy has thickened. Keep stirring to avoid scorching at the bottom. Once the gravy has thickened, add in the lemon juice and switch off the flame. Keep stirring to avoid scorching at the bottom.

Now its time for layering the chicken biryani. Approximately divide the chicken gravy and rice into 3 equal parts.
# Take a big bowl and add a layer of chicken gravy at the bottom.
# Add in a layer of rice. If you dint add ghee to the rice before, spoon a tablespoon of ghee onto the rice now.
# The Chennai chicken biryani has that little streaks of orange color on the rice that comes from artificial coloring. Its optional. If you want to use it, spoon a little of the coloring mixed with water on the rice. I use edible food coloring used for cake decorating ( like Wilton, Americolor etc..).
# Finally, Sprinkle some chopped mint leaves and coriander leaves.

Repeat the layering process, until all the rice and gravy has been used. Tightly cover it with an aluminium foil and close it with a lid. Now its ready for dum. Traditionally, dum is done using charcoal. But that’s not feasible at home. The substitute for dum cooking at home is to use an oven. Place the chicken biryani bowl in a preheated 400 degree F oven for 30 minutes. If you don’t have an oven, heat a dosa pan on the stove and put the chicken biryani bowl on top of the dosa pan and allow it to cook on low flame for 15 minutes.

Once the dum cooking is over, open the lid and gently fluff up the rice to mix. Serve chicken biryani hot with raita.

5.0 from 3 reviews

Madras Chicken Dum Biryani

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Chennai Madras Style Spicy Chicken Biryani. Made using the Dum method. Tastes good with mutton too.

Author: Kannamma - Suguna Vinodh

Recipe type: Biryani

Cuisine: South Indian

Serves: 6

Ingredients

For cooking Rice

Measurements Used - 1 cup = 250 ml

• 2.5 cups (625 ml) basmati rice
• 3¾ cups water
• ¼ cup ghee

For the gravy

• 1 kg chicken with bone
• 4 tablespoon peanut oil
• 3 stick cinnamon
• 5 cardamom
• 5 cloves
• 5 medium onion, sliced
• 3 medium tomatoes, chopped
• 2 pod garlic
• 3 inch piece ginger
• 5 green chillies, slit
• 1 tablespoon salt
• 1 tablespoon red chilli powder
• 2 tablespoon coriander powder
• ½ cup plain yogurt
• Juice of a small lemon

Herbs for layering

• 15-20 mint leaves, coarsely chopped
• 6-7 sprigs coriander leaves, coarsely chopped
• orange food color (optional)

Instructions

1. Soak basmati rice in water for 15 minutes. You can cook the rice in a rice cooker or a pressure cooker. If cooking in a pressure cooker, then cook in medium flame and switch off the flame after 2 whistles. Immediately release the pressure and cool it on a plate. Once cool, mix some ghee into the rice to thoroughly coat. Set aside.
2. Heat oil in a pan and add in the cloves, cardamom and cinnamon sticks. Add in the sliced onions and fry till soft.
3. Add in the chopped tomatoes and the ginger garlic paste, fry till the tomatoes are soft. Add in the coriander powder, chilli powder, green chillies, curd and salt. Fry for a minute to combine. Add in the chicken pieces and allow it to cook. Do not add any water.
4. Cook the chicken until tender and the gravy has thickened. Once the gravy has thickened, add in the lemon juice and switch off the flame.
5. Layer the biriyani. Take a big bowl and add a layer of chicken gravy at the bottom.. Add in a layer of rice. Finally, Sprinkle some chopped mint leaves and coriander leaves. Repeat the layering process, until all the rice and gravy has been used. Tightly cover it with an aluminium foil and close it with a lid. Place the biryani bowl in a preheated 400 degree F oven for 30 minutes.
6. Serve hot.

3.3.3077

The post Usha Aunty’s Madras Chicken Biryani (Dum Method) appeared first on Kannamma Cooks.

I am always looking for authentic Chettinad recipes. There are thousands of them everywhere and each one claim that theirs is a real chettinad recipe. The Chettinad food you get in the hotels is a misnomer. The cream and oil laden food you get in restaurants is in no way close to what the real Chettinad food is. I adapted this recipe from an amazing cookbook called the Chettinad cookbook written by Meyyammai Murugappan and Visalakshi Ramaswamy. All the recipes in the book are very authentic and very detailed. This is a very easy to do kozhi-chicken kurma recipe thats perfect for idli, dosai, appam or chapati. Coconut and poppy seeds give the gravy the lusciousness. We love coconut based curries in our house.

Here is the link to buy the chettinad cookbook by Meyyammai Murugappan and Visalakshi Ramaswamy. The Chettinad Cookbook (First Edition, 2014)
Here is the recipe to do a wonderful Chettinad  Chicken Kurma. We need to make a fried paste out of fennel seeds, poppy seeds, bengal gram, green chillies, ginger, garlic, coconut and cashewnuts.

Take a heavy pan and add in 2 tablespoons of oil. Add in all the ingredients for the kurma masala paste at once. Fry till the coconut is browned and the mixture becomes very fragrant. Remove from heat and let it cool. Grind to a smooth paste in a blender. Add upto 2 cups of water while grinding the masala. Set aside.

Heat oil in a pan and add in the bay leaf and cinnamon. Add in the onions and fry till the onions are soft.

Add in the chicken and fry for two minutes. Add in the tomatoes and the ground masala. Add in the salt too. Add 1 cup of boiling water to the pan.

Cover the pan and let it cook in low flame for 30 minutes. Stir every 5 minutes once to avoid scorching at the bottom. Switch off the flame and garnish with chopped coriander leaves.

Serve with idli, dosai, aappam or chapati.

5.0 from 1 reviews

Chettinad Kari-Kozhi Kurma / Chicken Korma

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Recipe for Chettinad Kari / Kozhi Kurma. Chicken Kuruma. Made with coconut. Tamilnadu style Chicken Korma. Serve with idli, dosai, aappam or chapati.

Author: Kannamma - Suguna Vinodh

Recipe type: Gravy, Side dish

Cuisine: Tamilnadu, Chettinad, South Indian

Serves: 4

Ingredients

For the Kurma Masala Paste

• 2 tablespoon Peanut Oil
• 100 grams Fresh Shredded Coconut (half a big coconut)
• 2 teaspoon Fennel seeds (Sombu)
• 1 teaspoon Poppy Seeds (Khuskhus)
• 2 teaspoon Roasted Bengal Gram Dal (Pottu kadalai)
• 12 Green Chilllies
• 5 Cashewnuts
• 1 inch Ginger
• 10 cloves Garlic

Other Ingredients

• 2 teaspoon Peanut Oil
• 2 small pieces Cinnamon
• 1 Bay leaf
• 2 Onions, finely chopped
• 3 tomatoes, finely chopped
• 1½ teaspoon Salt
• 5-6 sprigs coriander leaves
• 500 grams Chicken with bone

Instructions

For the Kurma Masala Paste

1. Take a heavy pan and add in 2 tablespoons of oil. Add in all the ingredients for the kurma masala paste at once. Fry till the coconut is browned and the mixture becomes very fragrant. Remove from heat and let it cool. Grind to a smooth paste in a blender. Add upto 2 cups of water while grinding the masala. Set aside.

For the Kurma

1. Heat oil in a pan and add in the bay leaf and cinnamon. Add in the onions and fry till the onions are soft.
2. Add in the chicken and fry for two minutes. Add in the tomatoes and the ground masala. Add in the salt too. Add 1 cup of boiling water to the pan.
3. Cover the pan and let it cook in low flame for 30 minutes. Stir every 5 minutes once to avoid scorching at the bottom. Switch off the flame and garnish with chopped coriander leaves.
4. Serve with idli, dosai, aappam or chapati.

3.3.3077

The post Chettinad Kari-Kozhi Kurma / Chicken Korma appeared first on Kannamma Cooks.

Madras Chicken Curry / Tamilnadu style Madras Kari Kuzhambu and idli is my all time favorite breakfast dish. When I used to stay in Manju Aunties place during college days, she made idli and Chicken Kari Kuzhambu on ALL Sunday mornings.  This is one of my best food memories ever. She would keep 2 idlis on the plate and pour a lot of this curry on the side. We would have finished the entire big pot of chicken curry when the breakfast was over. Uncle used to say “ரெண்டு இட்லிக்கு ஒரு குண்டா குழம்பு சாபிடற ஆளு நீங்க தான். நானும் தான்.” (We are the only ones who finish one big pot of curry for just 2 idlis). Even now when I go to Chennai, I ask her to make this for breakfast. We all would sit down ( sans the dining table) and talk until lunch after a superb idli and chicken curry breakfast.

This is a very very easy recipe and can be put together in 30 minutes. Here is how to do an awesome Madras Chicken Curry – Kari Kuzhambu.

Clean and cut half kg of chicken with bone and place it in a pressure cooker. Grind 2 tomatoes in a blender / mixie to a paste. Add it to the cooker.

Grind the ginger and garlic with 1/4 cup of water to a smooth paste. Add it to the cooker.

The masala powders for this recipe include turmeric powder, chilli powder and coriander powder. It is added in the ratio of 0.5:1:2. I added 1/2 tablespoon turmeric powder, 1 tablespoon chilli powder and 2 tablespoon coriander powder. So do not change this ratio.

Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.

Mix everything well and cover the cooker with a lid and pressure cook for 4 whistles. Approximately 7-8 minutes on medium flame. Switch off the flame and wait for the pressure to release naturally.

Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.

Add in the curry leaves, green chillies and the coconut paste. Let it simmer for 5 minutes. Switch off the flame and garnish with coriander leaves.

Serve hot with idli or dosa. There is no better way to start your day!

5.0 from 2 reviews

Madras Chicken Curry - Kari Kuzhambu

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Tamilnadu style kozhi kari kuzhambu for idli and dosa. Recipe for Madras Chicken Curry with coconut. Easy and simple to do recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Non Veg Curry, Side Dish

Cuisine: Tamilnadu, South Indian

Serves: 4

Ingredients

Pressure Cooking Ingredients

• ½ kg Chicken with bone
• 2 Tomatoes
• 10 cloves Garlic
• 2 inch piece Ginger, peeled
• 1 medium sized onion, finely chopped
• ½ tablespoon Turmeric powder
• 1 tablespoon Red chilli powder
• 2 tablespoon Coriander powder
• 1 teaspoon salt

For Tempering

• 2 tablespoon Peanut oil
• ½ tablespoon Fennel seeds
• 3 Cloves
• 3 Cardamom
• 2 inch piece Cinnamon
• 3 sprigs curry leaves
• 6 green chillies
• 4 tablespoons coconut ground into a paste with ½ cup of water
• 3-4 coriander leaves, chopped fine

Instructions

1. Clean and cut half kg of chicken with bone and place it in a pressure cooker. Grind 2 tomatoes in a blender / mixie to a paste. Add it to the cooker.
2. Grind the ginger and garlic with ¼ cup of water to a smooth paste. Add it to the cooker.
3. The masala powders for this recipe include turmeric powder, chilli powder and coriander powder. It is added in the ratio of 0.5:1:2. I added ½ tablespoon turmeric powder, 1 tablespoon chilli powder and 2 tablespoon coriander powder. So do not change this ratio.
4. Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.
5. Mix everything well and cover the cooker with a lid and pressure cook for 4 whistles. Approximately 7-8 minutes on medium flame. Switch off the flame and wait for the pressure to release naturally. Set aside.
6. Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.
7. Add in the curry leaves, green chillies and the coconut paste. Let it simmer for 5 minutes. Switch off the flame and garnish with coriander leaves.

3.3.3077

The post Madras Chicken Curry – Kari Kuzhambu appeared first on Kannamma Cooks.

I first heard about Pallipalayam Chicken Fry from Chef. Jacob Sahayakumar Aruni who is no more. Chef Jacob did a lot of research on the food of Kongunadu / Coimbatore region and this is truly his find. Pallipalayam(பள்ளிபாளையம்) is located very closer to Erode. This is a very simple recipe. There are not much of masalas involved in this recipe. Here is how to prepare a great Pallipalayam chicken. Come with me. Lets make an awesome Pallipalayam style Chicken.

We need to use shallots (Indian small onions) for this recipe. No substitutes please. Peel the shallots, PEEL the shallots and keep peeling it until you have peeled the last one. I know. Its never ending. Remember that good things take time. Now peel 15 cloves of garlic. Just 15.
OK. Lets cheer up. Here is my virtual hi 5 to you. Grind shallots and garlic in a mixie / blender until its a coarse paste. Just pulse it 6-7 times for 5 seconds each time.

Heat Oil in a non stick pan. Coconut oil please. The flavor of the coconut oil is so good in this recipe. I have found that non stick pan works well for this kind of recipe. Chop a dozen dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute.

Add in the chicken (preferably thighs), curry leaves, turmeric and salt. Lots of curry leaves please.

Now comes the important part. Keep the flame on low and keep frying the chicken for 30-40 minutes. Yes its a long time. All of the shallot – garlic paste needs to be cooked and roasted and will finally adhere to the chicken. The chicken should be totally dry after 40 minutes. Do not rush, as the flavor develops only when the chicken is fried on a very low flame. Keep sautéing and turning once every 5 minutes. The chicken needs to completely become dry.

Once the chicken has become fully roasted and the dish is dry, switch off the flame. Garnish with fresh curry leaves and the coriander leaves.

Erode Pallipalayam Chicken Fry is ready. It is one of the easiest and most tastiest dish to make. Enjoy!

4.8 from 4 reviews

Pallipalayam Chicken Fry

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Erode Pallipalayam Chicken Fry Recipe. Chicken roasted in Tamilnadu Pallipalayam style masala. Prepare with easy step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Non-Veg, Side Dish

Cuisine: Tamilnadu, Kongunad, South Indian

Serves: 3

Ingredients

For the Pallipalayam Fry

• 500 grams chicken with bone
• 250 grams Shallots
• 15 cloves Garlic
• 2 tablespoon Coconut Oil
• 12 dried Red chillies
• 1 teaspoon Turmeric
• 5 sprigs Curry leaves
• 1 teaspoon Salt

For the garnish

• 2 sprigs Curry leaves
• 3 sprigs coriander leaves, chopped

Instructions

1. Grind shallots and garlic in a mixie / blender until its a coarse paste.
2. Heat Oil in a non stick pan. Add in the chopped dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute.
3. Add in the chicken, curry leaves, turmeric and salt.
4. Keep the flame on low and keep frying the chicken for 30-40 minutes. The chicken should be totally dry after 40 minutes. Once the chicken has become fully roasted and the dish is dry, switch off the flame.
5. garnish with fresh curry leaves and the coriander leaves.

3.3.3077

The post Pallipalayam Chicken Fry appeared first on Kannamma Cooks.

I have spent a good time of my life in Bangalore but cannot talk for 2 minutes in Kannada. I really want to be able to talk the language but I am so so bad at it. My maid Rani is from here and talks Kannada and we had an agreement in the beginning that I will talk to her in Kannada only so I will be able to pick up the language. Rani has stayed with me for a long time now and she now speaks very good Tamil. You now know who learnt from whom. She says I am the worst Kannada speaker ever and has asked me a lot of times to give up on my idea of me talking in Kannada. I have not given up yet. But I feel a little better and hopeful when I cook Karnataka dishes. At least I started somewhere. It brings a little bit of real Karnataka to my home. Today, we are going to make Kori Gassi – Kori is Chicken and Gassi is curry. This curry is from the coastal region of Mangalore. Its a coconut and red chilli based curry that is so delicious. This recipe has been inspired from Chef Sriram Aylur of the famed Michelin rated restaurant Quilon in London. Its the only South Indian restaurant in the world to have a Michelin star. Kori Gassi is one of the most popular recipes in his kitchen and in an article, he says, “One thing that taught me, that change can’t be forced is when I decided to remove Mangalore Chicken curry, which we have had for the last 11 years. In a few months people started complaining and I had to put it back on the menu. In the mature gourmet market, people come back to the same dish in a restaurant.” So this recipe is that good. I am sure you will come back for more. Come with me. Lets ride the gravy train.

There is one ingredient that is important for the fiery orange color and the flavor of Kori Gassi. Its the Karnataka Byadagi chillies. BAY-DIG-GAY as its pronounced, Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark color and aroma. Its not a very spicy variety of chilli. So if you can get Byadagi chillies, its good. Else you can use Kashmiri chillies.

Heat coconut oil in a pan and saute shallots (small onions) and garlic for 3-4 minutes on medium flame until the shallots are pink and soft. Remove from pan and set aside. Add in the Byadagi chillies in the same pan and roast for 30 seconds. I added 5 chillies. This variety of chilli is not hot. So add up to 12 chillies if you want a spicy curry. I added less as my little son loves coconut milk based curries and I want to see him enjoying the food rather than running for water. I am working on his spice levels one chilli at a time. So add chillies according to your taste. Once the chilli is roasted, set aside. In the same pan, add a teaspoon of ghee and add in the dry spices namely fenugreek seeds ( don’t add too much, else the curry will become bitter), cumin seeds, coriander seeds and black pepper corns. Roast for a minute until fragrant. Set aside to cool.

Grind the onion mixture, chillies and the roasted spices with a cup of water to a very very VERY smooth paste. This is a very silky curry. So you want to make sure that the masala paste is ground to a very smooth texture. Set aside.

Take a pressure pan and add in the chicken pieces. Add in the rock salt, the ground masala paste and the turmeric.

Soak tamarind in hot water for 5 minutes and squeeze between your fingers to make tamarind pulp. Discard the seeds and hard bits from the pulp. Add in the tamarind pulp and the second pressed coconut milk. Here is my recipe for homemade coconut milk. Mix everything well to combine.

Cover the pan with a lid and cook for 5 whistles, approximately 10 minutes on low medium flame. While cooking, a little bit of curry might ooze from the cooker whistle nozzle and that’s perfectly normal. Once all the whistles are done, switch off the flame and wait for the pressure in the cooker to release naturally.

Now lets do the tempering. Heat ghee in a small pan and add in the cinnamon, cloves and the curry leaves. Let the curry leaves splutter. Add it to the curry.

Keep the cooker back on heat and let it come to a boil on low flame. Check for seasoning. Add salt if necessary. In the mean time make a corn starch slurry with 2 tablespoon of corn flour and half a cup of water. Add it to the curry. This will instantly thicken the curry and give a very luscious texture to the gravy. This is optional. But I really like to do this procedure as its worth it. Stir well and let the curry thicken up. It will take a minute. Add in the first pressed coconut milk and switch off the flame. Do not cook for long after adding the first pressed coconut milk.

Homemade Kori Gassi – Mangalorean style chicken curry is ready. Its traditionally served with Kori Rotti or Neer Dosa. But it goes well with Aapam, Idiyappam and Idli.

4.5 from 2 reviews

Kori Gassi - Mangalorean Chicken Curry

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Recipe for Kori Gassi - Mangalorean Chicken Curry. Succulent pieces of chicken cooked in finely ground fresh coconut with spices.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Karnataka, Mangalore

Serves: 6

Ingredients

For Kori Gassi Masala Paste

• 1 teaspoon Coconut oil
• 20 Shallots (small onions)
• 8 cloves Garlic
• 12 Byadagi Chillies ***
• 1 teaspoon Ghee
• ¼ teaspoon Fenugreek seeds
• ¾ teaspoon Cumin seeds
• 1 teaspoon Black pepper corn
• 2 tablespoon Coriander seeds

For the curry

• 750 grams Chicken with bone
• 2 teaspoon Rock salt
• ½ teaspoon Turmeric
• 10 grams Tamarind soaked in ½ cup of hot water

Coconut Milk Recipe for home made coconut milk

• 1 Cup First pressed milk (Thick coconut milk)
• 2 Cups Second pressed milk

Tempering

• 1 teaspoon Ghee
• 2 stick Cinnamon
• 2 Cloves
• 2 sprigs Curry leaves

Corn Starch Slurry

• 2 tablespoon Corn flour
• ½ cup water

Instructions

For Kori Gassi Masala Paste

1. Heat coconut oil in a pan and saute shallots (small onions) and garlic for 3-4 minutes on medium flame until the shallots are pink and soft. Remove from pan and set aside. Add in the Byadagi chillies in the same pan and roast for 30 seconds. Once the chilli is roasted, set aside. In the same pan, add a teaspoon of ghee and add in the dry spices namely fenugreek seeds ( don’t add too much, else the curry will become bitter), cumin seeds, coriander seeds and black pepper corns. Roast for a minute until fragrant. Set aside to cool.
2. Grind the onion mixture, chillies and the roasted spices with a cup of water to a very smooth paste.

For the curry

1. Take a pressure pan and add in the chicken pieces. Add in the rock salt, the ground masala paste and the turmeric.
2. Soak tamarind in hot water for 5 minutes and squeeze between your fingers to make tamarind pulp. Discard the seeds and hard bits from the pulp. Add in the tamarind pulp and the second pressed coconut milk.
3. Cover the pan with a lid and cook for 5 whistles, approximately 10 minutes on low medium flame. Once all the whistles are done, switch off the flame and wait for the pressure in the cooker to release naturally.

Tempering

1. Heat ghee in a small pan and add in the cinnamon, cloves and the curry leaves. Let the curry leaves splutter. Add it to the curry.
2. Keep the cooker back on heat and let it come to a boil on low flame. Check for seasoning. Add salt if necessary. In the mean time make a corn starch slurry with 2 tablespoon of corn flour and half a cup of water. Add it to the curry. Stir well and let the curry thicken up. Add in the first pressed coconut milk and switch off the flame.

3.4.3177

The post Kori Gassi – Mangalorean Chicken Curry appeared first on Kannamma Cooks.

I am a fan of the show Diners, Drive-Ins and Dives. I used to DVR it and watch the same episode several times and take notes during our years in California. This recipe for Cajun Chicken Alfredo was featured in host Guy Fieri’s own restaurant Johny Garlics in Santa Rosa, California. Guy, in his show tells that he developed this recipe during his college days at University of Nevada. I was so excited that I did this recipe the very next day it was aired. This recipe is a regular now at my place. Its simple and very flavorful. I have modified the recipe very little to suit my family’s taste.

The very important ingredient in Cajun Chicken Alfredo is blackening spice mix. I use store bought blackening spice mix. Its sold as Cajun spice mix in India. If you are in the US, it will be sold as blackening spice. It has a lot of flavorful ingredients like salt, pepper, onion powder, garlic powder, paprika, cayenne pepper, cumin, Italian seasoning etc….
Buy Cajun Spice Powder Online in India

We will be using 2 boneless chicken breasts for today’s Cajun Chicken Alfredo . Cut the chicken breasts into cubes. Rub the chicken well with 3 tablespoons of Cajun Spice powder. Be generous with the spice mix!!! It has a lot of flavor. Make sure the chicken pieces are evenly coated with the spice powder. Let it marinate for 30 minutes.

Heat 2 tablespoons of olive oil in a pan until hot on medium flame. Add in the chicken pieces and cook for 5 minutes on each side. It should nicely brown and some bits on the chicken would turn black. Don’t worry. Its just that the spice coating is blackening. It is not burning. You are on the right track.

Once the chicken is cooked, add in the finely chopped garlic and saute for a minute. Add in the milk and the cream. The original recipe uses all cream. But I make it as a lighter version with milk and cream. The original recipe uses sun dried tomatoes too. But I don’t add sun dried tomatoes as I don’t get them here. If you have sun dried tomatoes, add a couple of tablespoons of chopped sun dried tomatoes now.

Let the mixture boil for 5 minutes on medium flame. Add salt and taste for seasoning. The Cajun spice mixture already has salt in it. So go easy on the salt. Look at the beautiful color it becomes after adding cream. Add in the boiled Spaghetti and Parmesan cheese. Mix well for a minute to let the sauce coat the pasta. Switch off the flame and garnish with spring onions.

Not super complicated, easy, flavorful Cajun Chicken Alfredo pasta is ready!! Serve hot. This recipe has to be had as soon as its made else the pasta tends to dry out.

5.0 from 1 reviews

Cajun Chicken Alfredo - Spaghetti in Cajun spiced Alfredo Sauce

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Recipe for Cajun Chicken Alfredo - Spaghetti Pasta in Cajun spiced Alfredo Sauce. Inspired from Guy Fieri's Diners, Dive-ins and dives episode of Johny Garlics restaurant.

Author: Kannamma - Suguna Vinodh

Recipe type: Pasta

Cuisine: Italian American

Serves: 3

Ingredients

For the Marination

• 2 chicken breasts, boneless
• 3 tablespoon blackening spice powder / Cajun spice powder

Other ingredients

• 2 tablespoon olive oil
• 5 cloves garlic, chopped
• 1 cup Milk
• ½ cup cream
• 2 tablespoons sun dried tomatoes (optional)
• ½ teaspoon salt
• 250 grams spaghetti, cooked
• 3 tablespoon Parmesan cheese
• 3 tablespoon chopped spring onion (4 stalks)

Instructions

1. Cut the chicken breasts into cubes. Rub the chicken well with 3 tablespoons of Cajun Spice powder. Let it marinate for 30 minutes.
2. Heat 2 tablespoons of olive oil in a pan until hot on medium flame. Add in the chicken pieces and cook for 5 minutes on each side.
3. Once the chicken is cooked, add in the finely chopped garlic and saute for a minute. Add in the milk and the cream.
4. Optional - Add a couple of tablespoons of chopped sun dried tomatoes.
5. Let the mixture boil for 5 minutes on medium flame. Add salt to taste.
6. Add in the boiled Spaghetti and parmesan cheese. Mix well for a minute to let the sauce coat the pasta. Switch off the flame and garnish with spring onions.

Notes

I used Amul cream for this recipe as that's what is easily available in India.
You can substitute more cream instead of milk if you want a rich sauce.

3.4.3177

The post Cajun Chicken Alfredo – Spaghetti in Cajun spiced Alfredo Sauce appeared first on Kannamma Cooks.

This is the Sunday Biryani my mom used to make for us. Its very simple to make and one of the easiest Biryani recipes. The different thing about this Biryani is the addition of coconut milk. It gives a nice richness and flavor to the Biryani. Here is how to do Pressure Cooker Chicken Biryani
For other varieties of Biryani, Click Here

Gently wash the basmati rice in running water and let the rice soak in the water. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Soak the rice in water before starting to cook. Set aside.

We will need the following two pastes for the biryani.
First Paste: Grind ginger, garlic and shallots to a smooth paste adding 1/4 cup of water.
Second Paste: Grind Cinnamon, Cardamom, Cloves, Fennel Seeds and Green Chillies to a smooth paste adding 1/4 cup of water.

Heat oil in a pan and add in the sliced onions and green chillies. Fry well till the onions are soft. Add in the first paste and fry for a couple of minutes.

Add in the second paste and fry till the mixture is dry and streaks of oil appear on top.

Add in the chopped tomatoes, chopped coriander leaves and chopped mint leaves. Fry for a couple of minutes. Add in the cleaned chicken pieces and the salt. Let the chicken cook on low flame for 12-15 minutes. Keep sauteing every two minutes once to avoid the chicken from burning at the bottom. Don’t add any water. The water from the chicken will be enough to cook.

Add in the coconut milk and water. The ratio of liquid to rice is one rice : two liquid. I used 1.5 cups of rice. So we will need 3 cups of liquid. I used 1.5 cups of coconut milk and 1.5 cups of water. Add in the lemon juice. Let the liquid come to a boil. Once the liquid is boiling, drain the rice and add it to the pan. Here is how to do coconut milk.

Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve Pressure Cooker Chicken Biryani hot.

5.0 from 2 reviews

Amma's Coimbatore Style Easy Pressure Cooker Chicken Biryani

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Recipe for easy Chicken Biryani made in the pressure cooker.

Author: Kannamma - Suguna Vinodh

Recipe type: Main Course

Cuisine: South Indian, Tamilnadu

Serves: 3

Ingredients

First Paste

• 10 cloves garlic
• 10 shallots (small onions)
• 2 inch piece ginger

Second Paste

• 3 green chillies
• 2 teaspoon fennel seeds
• 2 inch piece cinnamon
• 1 cardamom
• 1 clove

Other Ingredients

• 2 tablespoon vegetable oil
• 2 onions
• 3 green chillies
• 2 tomatoes
• 6 sprigs coriander leaves, chopped
• 8 stalks mint leaves, chopped
• 500 grams chicken
• 2 teaspoon salt
• Juice of one lime
• 1.5 cups Basmati Rice
• 1.5 cups Coconut Milk
• 1.5 cups water

Instructions

1. Gently wash the basmati rice in running water and let the rice soak in the water. Set Aside.
2. First Paste: Grind ginger, garlic and shallots to a smooth paste adding ¼ cup of water.
3. Second Paste: Grind Cinnamon, Cardamom, Cloves, Fennel Seeds and Green Chillies to a smooth paste adding ¼ cup of water.
4. Heat oil in a pan and add in the sliced onions and green chillies. Fry well till the onions are soft. Add in the first paste and fry for a couple of minutes.
5. Add in the second paste and fry till the mixture is dry and streaks of oil appear on top.
6. Add in the chopped tomatoes, chopped coriander leaves and chopped mint leaves. Fry for a couple of minutes. Add in the cleaned chicken pieces and the salt. Let the chicken cook on low flame for 12-15 minutes.
7. Add in the coconut milk and water. Add in the lemon juice. Let the liquid come to a boil. Once the liquid is boiling, drain the rice and add it to the pan.
8. Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve hot.

3.5.3208

The post Amma’s Coimbatore Style Easy Pressure Cooker Chicken Biryani appeared first on Kannamma Cooks.

I first tasted this dish at The Gateway Hotels – Karavalli Restaurant in Bangalore. We loved it a lot. The description of the dish was something like this. “Boneless chicken, marinated to perfection in a traditional mangalorean masala, tossed in yoghurt, green chillies and curry leaves.” It was true to every word of that description. The slight tang from the white bits of curdled yogurt and the aroma of curry leaves made this dish a winner to be remembered for a long time. Here is my adapted recipe for Karavalli style Kori Kempu Bezule / Mangalore Chicken Bezule. I adapted this recipe from The Best of Indian Cooking (A Selection of Recipes From the Taj Group of Hotels)

The important ingredient in this recipe is the dried red chillies. Its the Karnataka Byadagi chillies. BAY-DIG-GAY as its pronounced, Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark color and aroma. Its not a very spicy variety of chilli. So if you can get Byadagi chillies, its good. Else you can use Kashmiri chillies.

Boil the dried red chillies in a cup of water for 10 minutes. Drain the water and set aside. Take a small mixie jar and add in the boiled and drained chillies, turmeric powder, salt and the garlic cloves. Add an egg to the mixture. Make it into a fine paste. Set aside.

Take 3 boneless chicken breasts and cut into 2 inch strips. Take a bowl and add in the corn flour and maida (all purpose flour). Add the chicken strips and the ground masala. Mix well to coat evenly. Let the chicken marinate for 30 minutes at room temperature. Set aside.

Heat oil in a pan until hot. Add the marinated chicken strips to the oil. Here are some points to note while frying chicken so the chicken doesn’t become hard.
# Do not fry chicken in really super hot oil. Let the flame be at medium high at all times. Frying in really hot smoking oil makes the chicken hard and rubbery.
# Do not crowd the pan. Add only as much the pan will hold without crowding.
# Boneless chicken breast cooks fast after marination. Once the bubbles in the oil subside, its an indication that the chicken is done. Remove and drain on paper towels. Continuing to cook the chicken even after the bubbles have mostly subsided will give you hard chicken. Some bubbles will remain and that’s fine.
# It took not more than 2 minutes for me for each batch of chicken. Take a chicken strip from oil and break it into two. If the meat is white inside, its done. Do not over cook the meat.
Here is a picture where the bubbles in the oil subside. When most of the bubbles have gone, remove the chicken strips from oil. Set aside.

Now we will toss the chicken in yogurt sauce. This is what transforms the chicken into an awesome dish.
Take 2 teaspoon of oil in a pan. I used the same oil used for frying chicken. Add in the curry leaves. Add lots of curry leaves. The aroma of curry leaves is very important for this recipe. Add chopped green chillies. Add more if you want a spicy chicken bezule. Add in the yogurt and saute for a minute. The yogurt will curdle and that’s what we want.

Add in the fried chicken pieces to the curdled yogurt sauce and briefly toss to coat. Remove off heat and serve kori kempu bezule, hotel karavalli style.

5.0 from 1 reviews

Kori Kempu Bezule / Mangalore Chicken Bezule

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Mangalorean style Kori Kempu Bezule. Boneless chicken, marinated to perfection in a traditional mangalorean masala, tossed in yoghurt, green chillies and curry leaves.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Mangalorean, South India

Serves: 4 persons

Ingredients

For the masala paste

• 6 byadagi dried red chillies
• 1 teaspoon turmeric
• 1 teaspoon salt
• 10 cloves garlic
• 1 egg

For the marinade

• ¼ cup corn flour (corn starch)
• 2 tablespoon maida (all purpose flour)

For the Sauce

• 2 teaspoon oil (I used oil that was used for frying)
• ¼ cup yogurt
• 4 sprigs curry leaves
• 4 green chillies, chopped

Other Ingredients

• 3 chicken breasts, cut into strips
• 500 ml vegetable/sunflower oil for deep frying

Instructions

1. Boil the dried red chillies in a cup of water for 10 minutes. Drain the water and set aside. Take a small mixie jar and add in the boiled and drained chillies, turmeric powder, salt and the garlic cloves. Add an egg to the mixture. Make it into a fine paste. Set aside.
2. Take 3 boneless chicken breasts and cut into 2 inch strips. Take a bowl and add in the corn flour and maida (all purpose flour). Add the chicken strips and the ground masala. Mix well to coat evenly. Let the chicken marinate for 30 minutes at room temperature. Set aside.
3. Heat oil in a pan until hot. Add the marinated chicken strips to the oil. Cook till done. Set aside
4. Take 2 teaspoon of oil in a pan. I used the same oil used for frying chicken. Add in the curry leaves and green chillies. Add lots of curry leaves. Add in the yogurt and saute for a minute. The yogurt will curdle.
5. Add in the fried chicken pieces to the curdled yogurt sauce and briefly toss to coat. Remove off heat and serve warm.

3.5.3208

The post Kori Kempu Bezule / Mangalore Chicken Bezule appeared first on Kannamma Cooks.

Coriander Chicken curry – we call it as pacha kozhi kurma. This is an extremely simple recipe and can be put together in less than 45 minutes. The poppy seed paste (khus khus) added at the end adds an unique aroma. This is very popular in the pollachi / udumalpet region of Kongunad. Here is how to do the recipe.

Take a blender / mixie and add all the ingredients listed under “to be ground to a paste”. Add 1/2 cup of water and grind to a fine paste. Add the paste to the chicken pieces and mix well to coat. Set aside. Traditionally, the chicken is not marinated. But I like to do it this way. Let it marinate for 10-15 minutes.

Heat oil in a pan and add in the onions. Fry for few minutes till the onions are soft. Add in the chicken mixture to the pan.

Cover the pan and cook the chicken gravy on medium flame for 4 whistles in the pressure cooker. Do not cook on high heat as the chicken can burn at the bottom. Switch off the flame and wait for the pressure to release naturally.

Now we need to make a spice paste. Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with 1/4 cup of water to a fine paste. Add the spice paste to the cooked chicken gravy.

Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.

Serve with rice or chapati.

Coriander Chicken Curry

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Easy recipe for coriander chicken curry. Made with ground coriander and spices.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu, Kongunad

Serves: 3 persons

Ingredients

To be ground to paste

• 1 big bunch, 15-18 sprigs coriander leaves
• 5 green chillies
• 8 cloves garlic
• 2 inch piece ginger
• ½ teaspoon turmeric
• 1 teaspoon salt
• 500 grams chicken with bone, cut into small pieces

Other Ingredients

• 2 teaspoon oil
• 3 red onions, chopped fine
• 1 cup thick coconut milk

Spice paste

• 2 teaspoon poppy seeds (khus khus)
• 2 cardamom
• 2 cloves

Instructions

1. Take a blender / mixie and add all the ingredients listed under “to be ground to a paste”. Add ½ cup of water and grind to a fine paste. Add it to the chicken pieces and mix well to coat. Set aside.
2. Heat oil in a pan and add in the onions. Fry for few minutes till the onions are soft.
3. Add in the chicken mixture to the pan. Cook the mixture on medium flame for 4 whistles in the pressure cooker. Switch off the flame and wait for the pressure to release naturally.
4. Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with ¼ cup of water to a fine paste. Add the spice paste to the cooked chicken gravy. Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.
5. Serve with rice or chapati.

3.5.3208

The post Coriander Chicken Curry appeared first on Kannamma Cooks.

My son is a great fan of Master Po ( me too ) and ever since we saw Kung fu Panda 3, we have been contemplating everyday to recreate “Master Po” style dumplings. The round ones. So we decided to make dragon warrior inspired chicken dumplings from scratch. After a couple of failed messy attempts, we managed to get pretty decent ones. As good as the ones at Mr. Pings Noodle shop if we say so ourselves. Please bear with our dumpling pleating skills. We are as messy as Po in that area.

I think Kung fu Panda is one of the awesome-est animated films of the recent years. The clumsy, childish panda becoming the dragon warrior is a brilliant story that stays for a long time. One of my favorite lines from the kung fu panda series is the one about the secret ingredient of the noodle soup.
Mr. Ping – “Po, I think it’s time I told you something I should have told you a long time ago! The secret ingredient of my secret ingredient soup is, ah ah The secret ingredient is……… NOTHING.”
Po – “Huh ?”
Mr. Ping – “You heard me. Nothing!There is no secret ingredient!”
Po – “Wait, wait, it’s just plain old Noodle Soup? You don’t add some kind of special sauce or something?”
Mr. Ping – “Don’t have to! To make something special, you just have to believe it’s special.”

So, presenting to you Dragon Warrior inspired chicken dumplings.

First we tackle the dumpling wrapper. We will make dough from scratch.

Take a bowl and add in the flour, salt and a teaspoon of oil. Add in the warm water and mix well. Add a little more water if the dough is very dry or a little more flour if its too wet. Knead the dough for 3-4 minutes until soft and pliable (similar to chapati dough consistency). Apply half a teaspoon of oil on the dough so the dough does not dry out. Store the dough to rest over night in the refrigerator. Well rested dough is easier to work when making dumplings. Remove the dough couple of hours before from the refrigerator and let it come to room temperature before rolling.

In the mean time, make the filling. Here is the recipe for the filling.
Add in the ground chicken (just pulse the boneless chicken several times in the mixie), finely chopped spring onions, coriander leaves, finely minced ginger,  finely minced green chillies, soy sauce, little pinch of salt and one egg. Mix well until its combined. Use your hands to mix well. The filling is ready!

Lets finish our wrapper business!
Dust the work surface with flour and roll the dough into thin sheets about 1/8th of an inch. Cut small rounds from them. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don’t stick with one another. Repeat until all the dough has been cut out.

Its filling time. Now get your kitchen counter ready!
Get the dumpling wrappers and the filling. Place 1 tablespoon of filling on each dumpling wrapper. Don’t stuff them with filling. It gets really messy if over filled and it will be hard to pleat the dumplings. Gently gather the edges to the middle in pleats. Watch this video on how to wrap dumplings. Repeat with all the wrappers and the filling. Enjoy it with your kids. The aim is not perfect pleating. The aim is to have fun!
Just boil 2 inches of water in a kettle and keep the steamer on top. Steam the dumplings on a cabbage lined steamer for 12 minutes. Idli cooker works perfectly too.

Serve hot with a dash of soy sauce for dipping. Ever since we moved to Hong Kong, Vedant has been trying hard to get the art of eating with chopsticks. I can say that he has come close.

Enjoy the dumplings!

Kung fu Panda Dumplings Recipe

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Asian Style Chicken Dumplings recipe inspired from the movie Kungu fu panda. Wrappers made from scratch with ground chicken filling.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Asian

Serves: 20

Ingredients

For the wrapper

• 1½ cups All purpose flour (maida)
• ½ cups warm water (approx)
• ¼ teaspoon salt
• 1 and ½ teaspoon vegetable oil
• Extra flour for dusting

For the filling

• 250 grams boneless chicken, ground
• 7-8 stalks spring onions, finely chopped
• 4 sprigs coriander leaves, finely chopped
• 1 inch piece ginger, finely minced
• 1 teaspoon soy sauce,
• 2 green chillies, finely minced
• 1 egg
• little pinch of salt
• 2-3 leaves of Cabbage for lining the steamer

Instructions

1. Take a bowl and add in the flour, salt and a teaspoon of oil. Add in the warm water and mix well. Knead the dough for 3-4 minutes until soft and pliable. Apply half a teaspoon of oil on the dough so the dough does not dry out. Store the dough to rest over night in the refrigerator. Remove the dough couple of hours before from the refrigerator and let it come to room temperature.
2. Mix all the ingredients listed under filling. Combine well. Set aside.
3. Dust the work surface with flour and roll the dough into thin sheets about ⅛th of an inch. Cut small rounds from them. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don’t stick with one another. Repeat until all the dough has been cut out.
4. Place 1 tablespoon of filling on each dumpling wrapper. Pleat the dough to form dumpling.
5. Steam the dumplings in a cabbage lined steamer for 12 minutes.
6. Serve hot.

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The post Kung fu Panda Dumplings Recipe appeared first on Kannamma Cooks.

The main ingredient for a good chicken soup is the chicken stock. I like to use homemade chicken stock for this soup as its more flavorful and one can control the amount of salt that goes into the stock. Its very easy to make chicken stock at home. I use the bones, wings, neck and giblets of the chicken for making stock. I use the pressure cooker method as its fast. Here is how to do it.

Take about 500 grams of chicken and its bones (mostly bones with little flesh) in a pressure cooker and add two liters of water. Add in the spices, half an onion, half a carrot and the garlic cloves. I don’t peel the garlic. I add it with the skin on. Cover the cooker and cook for 20 minutes on low flame (about 7-8 whistles). Remove from heat and let the pressure from the cooker release naturally. Drain the stock to a bowl.

Shred the chicken meat from the bones. Set aside. Discard the bones, spices and the veggies. Making stock at home is a very fulfilling experience. The chicken fat floating on the stock can be removed using a ladle. The easier way is to refrigerate the stock for a couple of hours and the fat would solidify. Its easier to remove the fat this way. Do not throw away the fat. Store it in the refrigerator and use it in your omelettes, stir-fry etc…instead of oil. You can store this stock at this stage in the refrigerator and use it whenever required.

Now lets make soup.

Heat a teaspoon of oil in a pan. Add in a teaspoon of dried Italian mixed herbs. You can use any store bought herb mixture. Add in the minced garlic and finely chopped onion. Saute until the onions are soft.

Take a cup and add in two tablespoons of All purpose flour (maida). Add in a cup of water and mix well to make a slurry. Add it to the pan. Add in the chicken stock. Add a cup of milk and a cup of cream.

Add in the shredded chicken pieces, salt and pepper. Let it come to a simmer. Check for seasoning.

Serve hot!

Chicken Soup - Creamy Soup - Recipe

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Cream of Chicken Soup recipe. Made with home made chicken stock and aromatics.

Author: Kannamma - Suguna Vinodh

Recipe type: Soup

Cuisine: Fusion

Serves: 6-8 cups

Ingredients

For the Stock

• 500 grams chicken bone
• 2 liters water
• 2 sticks Cinnamon
• 2 bay leaves
• 1 clove
• 1 cardamom
• 1 star anise
• ½ onion
• ½ carrot
• 4 cloves garlic, with the skin

For the Soup

• 1 teaspoon vegetable oil
• 1 teaspoon dried italian herb mixture
• 2 cloves minced garlic
• ½ onion, finely chopped
• 2 tablespoon all purpose flour (maida)
• 1 cup water
• 1 cup milk
• 1 cup cream
• 1½ teaspoon salt
• 1 teaspoon pepper

Instructions

1. Add in all the ingredients listed under making stock to a pressure pan. Cover the pressure pan and cook for 20 minutes on low flame. (about 7-8 whistles). Remove from heat and let the pressure from the cooker release naturally. Drain the stock to a bowl.
2. Shred the chicken meat from the bones. Set aside.
3. Heat a teaspoon of oil in a pan. Add in a teaspoon of dried Italian mixed herbs. Add in the minced garlic and finely chopped onion. Saute until the onions are soft.
4. Take a cup and add in two tablespoons of All purpose flour (maida). Add in a cup of water and make a slurry. Add it to the pan. Add in the chicken stock. Add a cup of milk and a cup of cream.
5. Add in the shredded chicken pieces, salt and pepper. Let it come to a simmer. Check for seasoning.Serve hot.

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The post Cream of Chicken Soup with home made chicken stock appeared first on Kannamma Cooks.

This recipe for chicken kurma is something I picked up during our initial years after marriage. I always had home made spice masala powder stashed in the freezer at all times. My days at work used to be really long those years. If I had some friends or family coming for dinner, I would come back home after work and throw in some rice in the cooker and make this kurma in no time. This chicken kurma is effortless. The only thing that takes a few minutes to make is the masala paste. No frying, no sauteing. Add everything in the cooker and cook for 12- 15 minutes and your dinner can be served with absolutely zero stress. Try it out. The whole thing can be put together in less than 30 minutes.

The following is my non-veg masala powder that I use for a lot of dishes. I learned the masala powder recipe from my athama (aunt).

Here is what you will need for the masala powder.

Take a flat pan and add in all the ingredients for the masala spice powder except turmeric and poppy seeds (khuskhus). Fry until fragrant. Remove from heat and transfer the mixture to a mixie / spice grinder. Add in the turmeric and raw poppy seeds. If you cannot get poppy seeds in a country where you live, just skip it. But poppy seeds does add a lot of flavor to the chicken kurma. Grind the mixture to a very fine powder.

In the same mixie, add in the onion, garlic and the ginger. Add 1/2 a cup of water and grind to make a smooth paste. Set aside.
Take a pressure pan and add in the chicken pieces. We use chicken pieces with bone for this recipe. Add in the ground masala paste. Add in 150 ml of coconut milk. I used store bought coconut milk. Add in 3 sprigs of curry leaves and the salt.

Add a cup of water. Mix all the ingredients well. Cover the pan and cook for 5 whistles or for 12-13 minutes on medium flame. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally.

Open the cooker and garnish the chicken kurma with coriander leaves.

Serve hot!

Chicken Kurma - Easy and Quick Bachelor Recipe

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Easy and quick Bachelor Chicken Kurma Curry Recipe - Pressure Cooker Method. Can be put together in less than 30 minutes.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish / Gravy

Cuisine: Tamilnadu

Serves: 3 persons

Ingredients

For the Spice Powder

• 6 dried red chillies
• 1 cinnamon
• 1 clove
• 1½ tablespoon coriander seeds
• ½ teaspoon cumin seeds
• 1 teaspoon fennel seeds
• ½ teaspoon Turmeric
• 1½ teaspoon poppy seeds (khus khus)

For the paste

• 1 onion, roughly chopped
• 6 cloves garlic
• 2 inch piece ginger, peeled and chopped

Other Ingredients

• 500 grams chicken with bone
• 3 sprigs curry leaves
• 150 ml coconut milk, store bought
• 1 cup water
• 1 teaspoon salt
• 3 sprigs coriander leaves, chopped

Instructions

1. Take a flat pan and add in all the ingredients listed under "spice powder" except turmeric and poppy seeds (khuskhus). Fry until fragrant. Remove from heat and transfer to a mixie / spice grinder. Add in the turmeric and raw poppy seeds. Grind the mixture to a very fine powder.
2. In the same mixie, add in the onion, garlic and the ginger. Add ½ a cup of water and grind to make a smooth paste. Set aside.
3. Take a pressure pan and add in the chicken pieces. Add in the ground masala paste. Add in the coconut milk. Add in the curry leaves and the salt. Add one cup of water.
4. Mix all the ingredients well. Cover the pan and cook for 5 whistles or for 12-13 minutes on medium flame. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally.
5. Open the cooker and garnish the chicken kurma with coriander leaves.

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The post Chicken Kurma – Easy and Quick Bachelor Recipe appeared first on Kannamma Cooks.

Chicken Chinthamani Recipe is a very rustic style of chicken preparation in the kongunad region. There is even a place in Coimbatore called Chinthamani Pudur. But I am not sure if this dish originated there. Chinthamani literally means a precious stone. A dry roasted chicken recipe using very few ingredients, is sure a winner. Its a very spicy dish. Chicken thighs are preferred for this Chicken Chinthamani as it stays juicy after the long roasting in the pan. Sesame oil is the traditional oil used for this recipe and it imparts a deep aroma into this dish. Remember that there aren’t many ingredients in the recipe. The flavor of this Chicken Chinthamani is robust from the sesame oil and the dried chilli. Here is how to do chicken chinthamani.

Clean and wash the chicken with bone. Cut the chicken into small bite sized pieces. Its important to keep the chicken pieces small. Else it will take longer time to cook. Set aside.
Heat oil in the pan until hot. Add in the mustard seeds and let it splutter. Add in the curry leaves and onion and fry till the onions are soft.

Add in the slit dried red chillies (seeds removed), and the chicken pieces. Add in the salt and red chilli powder. Add 1 cup of water. Mix well to combine. Cover the pan with a lid and let it cook in low flame for 15-20 minutes. Stir once a while so the chicken does not scorch at the bottom.

After 20 minutes, remove the lid and fry for 5-10 minutes until the chicken is almost dry.
Add in the fresh shredded coconut and saute for a couple of minutes.

Add in the curry leaves and remove from heat. Chicken Chinthamani is ready.

Serve Chicken Chinthamani hot as a side dish with rice. The perfect combination is rasam, rice and chicken chinthamani.

4.0 from 1 reviews

Chicken Chinthamani Recipe

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Recipe for kongunad style chicken chinthamani. A very rustic roasted dry chicken recipe. Spicy side dish. Serve with rice or chapati.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Kongunad, Tamilnadu, Coimbatore

Serves: 2-3 persons

Ingredients

• 500 grams chicken with bone, preferably thighs
• 3 tablespoon sesame/ gingely oil (I used idhayam nallennai/sesame oil)
• ½ teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 medium sized onions, chopped
• 10 dry red chillies (seeds removed)
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• 2 sprigs curry leaves, chopped for garnish

Instructions

1. Clean and wash the chicken. Cut the chicken into small bite sized pieces. Set aside.
2. Heat oil in the pan until hot. Add in the mustard seeds and let it splutter. Add in the curry leaves and onion and fry till the onions are soft.
3. Add in the slit dried red chillies (seeds removed), and the chicken pieces. Add in the salt and red chilli powder. Add 1 cup of water. Mix well to combine.
4. Cover the pan with a lid and let it cook in low flame for 15-20 minutes. Stir once a while so the chicken does not scorch at the bottom.
5. After 20 minutes, remove the lid and fry for 10 minutes until the chicken is almost dry.
6. Add in the fresh shredded coconut and saute for a couple of minutes.
7. Add in the curry leaves and remove from heat.
8. Chicken Chinthamani is ready.
9. Serve hot as a side dish with rice.

Notes

As the dried red chillies are used without the seeds, only the flavor will be imparted. It will not be spicy. If you want a really hot chinthamani, add more red chilli powder.

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Naatu kozhi is nothing but country chicken. Soup made using country chicken is very flavorful. This is an excellent rasam broth you can make for your family. Its an excellent way to clear your cold. Its very comforting to drink when you are not keeping well and very easy to digest too. We will be using chicken bones with little flesh. I have used the carcass and wings of a whole chicken for this recipe.

This is an extremely simple recipe with one little step. That is making your own home made rasam powder. This non-veg rasam powder is the main ingredient that flavors the Naatu Kozhi Rasam / Chicken Rasam. We will be roasting all the ingredients for rasam powder in a teaspoon of ghee. Once the seeds are roasted, its ground to a fine powder and added to the chicken soup.

Here is how to make naatu kozhi rasam / chicken soup. Hope you enjoy this video!

There are three steps in making this naatu kozhi rasam / chicken soup.

1. Making the rasam powder
2. Cooking the chicken bones to make stock
3. Tempering the rasam

Cooking the chicken bones in a pressure cooker is the easiest way to make chicken stock. The bones get completely cooked and all the flavors gets released into the stock. We use turmeric and salt for making the stock for this naatu kozhi rasam / chicken soup.

Naatu Kozhi Rasam / Chicken Rasam - Soup Recipe

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

A very simple and robust naatu kozhi rasam / soup made using country chicken bones and home made rasam powder. A very delicious Tamilnadu style recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Rasam / Soup

Cuisine: Tamilnadu

Serves: 4-5 servings

Ingredients

For Non-Veg Rasam Powder

• 1 teaspoon ghee
• 1 teaspoon black pepper
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds ( sombu )
• 5-6 dried red chillies

For Chicken Broth / Stock

• 350 grams chicken bones with little meat
• (I used the chicken carcass bones of a whole chicken and wings)
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1½ litre water

For Tempering

• 1 teaspoon ghee
• 1 teaspoon cumin seeds
• 2 sprigs curry leaves
• 1 medium sized onion, chopped
• 1 medium sized tomato, chopped
• 1 teaspoon salt

Instructions

1. Roast all the ingredients listed under rasam powder in a teaspoon of ghee until slightly brown and fragrant. Grind the mixture to a very fine powder. You may have to pulse it several times to get a fine powder. Use a heavy duty mixie or a spice grinder.
2. Boil the chicken bones with turmeric, salt and water for 10 minutes in a pressure cooker. Switch off the flame and let the pressure from the cooker release naturally,
3. Strain the stock and remove the chicken from the bones. Discard the bones. Set aside.
4. Heat ghee in a pan and add in the cumin seeds and curry leaves.
5. Add in the chopped onions and fry for a couple of minutes.
6. Add in the chopped tomatoes and the salt. Saute till the tomatoes are cooked.
7. Add in the ground rasam powder and saute for a couple of minutes.
8. Add in the shredded chicken and mix well.
9. Add in the strained stock and let it simmer for 5 minutes.
10. Serve the soup hot.

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The post Naatu Kozhi Rasam / Chicken Rasam – Soup Recipe appeared first on Kannamma Cooks.

Who doesn’t love thala right? His interest in food and cooking is so well known and his biryani has become legendary in the sets where he works. This recipe was published long time back in Kumudam magazine where director Venkat Prabhu and actress Parvathy Nair describe the procedure of how to make thala style biryani. Venkat Prabhu states that thala uses only basmati rice for making biryani and never uses any ready made biryani masala.

Its a dum style biryani where a masala is cooked and partially cooked rice is added and put on dum. Here is what you will need for the Thala Ajith biryani masala.

For ingredient measurements and instructions for Thala Ajith Biryani, scroll to the bottom of the page.

First, soak the basmati water in lots of water and set aside.

Now, Lets make the Biryani Masala.

Heat ghee and oil in a pan and add in the spices. Add in the onions and cover the pan with a lid. I believe Ajith covers and cooks everything and also cooks only on a medium heat. That’s his secret to good biryani I believe.
So cover the pan and cook until the onions are brown. Open the lid and saute once in a while so the bottom of the pan doesn’t burn.

Now, add in the ginger garlic paste once the onions are brown. Cover the pan again and cook for another 3-4 minutes. Let it brown. Saute in the middle to avoid burning.

Now add in the coriander leaves and mint leaves and saute for a minute briefly.

Add in the tomatoes and the green chillies. Saute briefly and cover the pan with the lid and let the mixture cook for 2-3 minutes.

Add in the spice powders ( turmeric, red chilli ) and the salt. Mix well.

Add in the chicken and beaten yogurt. Mix well. Slightly increase the flame and cover with a lid. Cook for 20 minutes stirring occasionally. No need to add water. The chicken will cook in its own liquid and juices.

In the mean time, bring a big pot of water to boil. Add in little oil, salt and lime juice. Add in the soaked and drained rice.

The chicken will be cooked in the mean time. Reduce the flame to sim.

Cook the rice until 80% done. The rice should still be firm and little hard slightly in the middle.Drain the rice. Save the hot water remaining (kanji thanni) for putting dum. Add the drained rice to the pan.

Mix the rice and the chicken masala. Now, we are ready for dum.

Take a dosa pan and place the biryani pot on the dosa pan. Cover with a lid and place hot water (the drained water / left over rice water (kanji thanni) ) on top.

Put the flame of the stove on low and let it cook in dum for 15 minutes. Open the pan after 15 minutes, add in the ghee and gently mix the biryani. Put in dum for 5 more minutes.

Thala Ajith biryani is ready! Enjoy Thala Ajith biryani!

Thala Ajith Biryani Recipe with Chicken

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Recipe for Thala Ajith biryani. Chicken biryani recipe. Recipe adapted from a tamil magazine. Dum style Chicken Biryani / Thala Biryani.

Author: Kannamma - Suguna Vinodh

Recipe type: Biryani

Cuisine: South Indian

Serves: 4

Ingredients

Spices

• 2 cardamom
• 2 cloves
• 2 Cinnamon

Ginger Garlic Paste

• Grind to a paste the following:
• 10 cloves garlic
• 2 inch piece ginger
• ¼ cup water

For Chicken Masala

• 2 Tablespoon Ghee
• 2 Tablespoon Vegetable / Sunflower Oil
• 2 medium sized Onion, sliced
• 6 sprigs Coriander leaves, chopped
• 6 sprigs Mint leaves, chopped
• 2 Tomatoes, chopped
• 4 Green Chillies, sliced
• ½ teaspoon Turmeric Powder
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon salt
• ½ cup fresh yogurt (curd)
• 3 teaspoon Ghee ( for mixing at last)
• 750 grams Chicken with bone

For Cooking Rice

• 3 litres water
• 2 Cups Basmati Rice, soaked (500 ml)
• Juice of 1 lime
• 2 teaspoon vegetable / sunflower oil
• 1½ teaspoon salt

Instructions

1. Heat ghee and oil in a pan and add in the spices. Add in the onions and cover the pan with a lid. Cover the pan and cook until the onions are brown. Open the lid and saute once in a while so the bottom doesn't burn.
2. Add in the ginger garlic paste once the onions are brown. Cover the pan again and cook for another 3-4 minutes. Let it brown. Saute in the middle to avoid burning.
3. Add in the coriander leaves and mint leaves and saute for a minute briefly.
4. Add in the tomatoes and the green chillies. Saute briefly and cover the pan with the lid and let the mixture cook for 2-3 minutes.
5. Add in the spice powders ( turmeric, red chilli ) and the salt. Mix well.
6. Add in the chicken and beaten yogurt. Slightly increase the flame and cover with a lid. Cook for 20 minutes stirring occasionally. No need to add water. The chicken will cook in its own liquid and juices.
7. In the mean time, bring a big pot of water to boil. Add in little oil, salt and lime juice. Add in the soaked and drained rice.
8. The chicken will be cooked in the mean time. Reduce the flame to sim.
9. Cook the rice until 80% done. The rice should still be firm and little hard slightly in the middle.Drain the rice. Save the hot water remaining (kanji thanni) for putting dum. Add the drained rice to the pan.
10. Mix the rice and the chicken masala. Now, we are ready for dum.
11. Take a dosa pan and place the biryani pot on the dosa pan. Cover with a lid and place hot water (the drained water / left over rice water (kanji thanni) on top.
12. Put the flame of the stove on low and let it cook in dum for 15 minutes. Open the pan after 15 minutes, add in the ghee and gently mix the biryani. Put in dum for 5 more minutes.
13. Switch off the flame. Biryani is ready!

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The post Thala Ajith Biryani Recipe with Chicken appeared first on Kannamma Cooks.

There is a version of this recipe in everyone’s home. But there are two main ingredients in this recipe that makes it so aromatic. Its the pepper and the curry leaves. It makes this dish a truly emotional one. Everyone has a strong bond towards aroma or scent. It might be as simple as the smell of the shampoo on your girl friends hair or that manly cologne that your boy friend wore on the first day. I still remember the perfume my man wore on our first date. Sense of smell has a strong memory. So is the smell of pepper chicken for me. The smell of roasted pepper and curry leaves in chicken fat is something I will remember for a long long time. This pepper chicken is my family recipe and an extremely simple one. The first time I made it for my husband, he ate only this and nothing else. Here is how to do it.

We will need to make a spice powder for this recipe. This little extra step goes for a long way. Dry roasting of spices brings out the essential oil in the spices and flavors the chicken and makes it so aromatic. Add in all the spices to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely. Grind in the mixie to make a powder. Set aside.

Take a big bowl and add in the chicken pieces. Make sure that you cut the chicken pieces into small bite sized pieces. I used boneless chicken breast pieces. Add in the salt, turmeric powder and the ground masala. Set aside.

This recipe works well in a two or three liter cooker and cooking on a bigger cooker might burn the masalas as we are not adding any water. If you are cooking in a bigger cooker, add a little water to the pan (about 1/4 cup) to avoid burning the bottom of the pan.

Take a pressure cooker and add in the sesame oil. Add in the curry leaves to the oil. Add a layer of onions and a layer of tomatoes. Top it off with the chicken mixture. Add in 1/4 cup of thick coconut milk. I used store bought canned coconut milk today. If you are using fresh coconut milk, use thick milk. Here is the recipe on how to do fresh coconut milk.

Cover and cook for 5 minutes or 5 whistles whichever is earlier. Have a timer so you do not burn the chicken. If you are cooking in an induction stove (recommended), cook on 1200W. If you are cooking on a gas stove, cook in medium heat. No need to add any water. The moisture from the chicken, veggies and coconut milk will be just sufficient to cook the chicken.

Switch off the flame and let the cooker rest for 10 minutes. Wait for the pressure from the cooker to release naturally. Add in some fresh curry leaves and mix well. Heat a pan and transfer the pepper chicken gravy to the pan. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. Remove from heat. Pepper chicken masala is ready. Serve hot with rice or the south Indian parottas. Its an all time favorite recipe of mine.

Here is a video of the recipe and I hope you enjoy the recipe.

Pepper Chicken Masala Recipe - Tamilnadu Style

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Recipe for Tamilnadu Chettinad Style Pepper Chicken Masala. Pepper Chicken Stir-Fry.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 3 persons

Ingredients

Spices For the Masala Powder

• 3 teaspoon black pepper
• 1 teaspoon fennel seeds (sombu)
• 2 dried red chilli
• 2 teaspoon coriander seeds

For the marinating chicken

• 2 chicken breasts, cut into cubes
• 1 teaspoon turmeric powder
• 1 teaspoon salt

For cooking the gravy

• 3 tablespoon sesame oil
• 3 sprigs curry leaves
• 1 large sized onion, finely chopped
• 1 tomato, finely chopped
• ¼ cup coconut milk, thick
• 1 sprig Curry leaves for garnish

Instructions

1. Add in all the spices to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely.
2. Grind in the mixie to make a powder. Set aside.
3. Take a big bowl and add in the chicken pieces. Add in the salt, turmeric powder and the ground masala. Set aside.
4. Take a pressure cooker and add in the sesame oil. Add in the curry leaves to the oil. Add a layer of onions and a layer of tomatoes. Top it off with the chicken mixture. Add in the thick coconut milk.
5. Cover and cook for 5 minutes or 5 whistles whichever is earlier.
6. Switch off the flame and let the cooker rest for 10 minutes. Wait for the pressure from the cooker to release naturally.
7. Add in some fresh curry leaves and mix well. Heat a pan and transfer the pepper chicken gravy to the pan. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. Remove from heat.
8. Pepper chicken masala is ready.
9. Serve hot with rice or the south indian parottas.

Notes

Use a 2 or 3 litre cooker only for this recipe.

Cover and cook for 5 minutes or 5 whistles whichever is earlier. Have a timer so you do not burn the chicken. If you are cooking in an induction stove (recommended), cook on 1200W. If you are cooking on a gas stove, cook in medium heat. No need to add any water. The moisture from the chicken, veggies and coconut milk will be just sufficient to cook the chicken.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The techniques have been adapted from him. They are used in Kannamma Cooks with prior permission.

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The post Spicy Pepper Chicken Masala Recipe – Tamilnadu Style appeared first on Kannamma Cooks.

This is an easy recipe for hot and sweet chicken drumsticks.  This recipe for chicken can be prepped ahead hours in advance and cooked just in time. The chicken is marinated in a combination of sauces for about 12 hours and then cooked to perfection. The chicken can be marinated for up-to 24 hours. Its a kids favorite.

The chicken is coated in a marinade of sauces and allowed to rest in the refrigerator so the meat becomes tender. Chicken thighs or drumsticks is preferred for this recipe. Wash and dry the chicken drumsticks. Make 3-4 incisions with the help of a knife into the drumsticks so the meat gets marinated well. Set aside.

Here is what you will need for the marinade.

Take a bowl and place the chicken. Add in all the ingredients listed under marinade to the chicken pieces and mix well. Cover with a cling wrap and let it marinate overnight in the refrigerator.

Now its time to cook the meat. Take a pressure cooker and add in the marinated meat along with the juices. Remember we did not add any salt in this recipe. The marinade sauces has enough salt and that will be more than enough. so NO SALT. Cover the cooker and cook for 6 minutes in medium heat. You should get about 6 whistles. Switch off the flame after 6 whistles and allow it to rest for 10 minutes before opening. Let the pressure from the cooker release manually.

Take a pan and add in the cooked chicken mixture. Let it simmer for a couple of minutes. Add in the cornstarch slurry. Add in 2 tablespoon of butter. Saute for a couple of minutes. Remove from heat and garnish with spring onions.

Here is the video of the recipe. Hope you enjoy!

Hot and Sweet Chicken Drumsticks

 

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Prep time

12 hours

Cook time

10 mins

Total time

12 hours 10 mins

 

Recipe for hot and sweet chicken drumsticks. Chicken marinated in sauce and cooked tender. Perfect for parties.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Indo-Chinese

Serves: 3 servings

Ingredients

For the marinade

• 2 tablespoon ginger garlic paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon light soy sauce
• 2 teaspoon rice vinegar
• 2 tablespoon tomato ketchup
• 1 tablespoon hot sauce
• 7-8 Chicken drumsticks

For corn starch slurry

• 1 teaspoon corn starch
• 2 tablespoon water

Other ingredients

• 2 tablespoon butter
• 2 sprigs spring onion, chopped

Instructions

1. Wash and dry the chicken drumsticks. Make 3-4 incisions with the help of a knife into the drumsticks so the meat gets marinated well. Set aside.
2. Take a bowl and place the chicken. Add in all the ingredients listed under marinade to the chicken pieces and mix well. Cover with a cling wrap and let it marinate overnight in the refrigerator.
3. Take a pressure cooker and add in the marinated meat along with the juices. Remember we did not add any salt in this recipe. The marinade sauces has enough salt and that will be more than enough. so NO SALT. Cover the cooker and cook for 6 minutes in medium heat. You should get about 6 whistles. Switch off the flame after 6 whistles and allow it to rest for 10 minutes before opening. Let the pressure from the cooker release manually.
4. Take a pan and add in the cooked chicken mixture. Let it simmer for a couple of minutes. Add in the cornstarch slurry. Add in 2 tablespoon of butter. Saute for a couple of minutes. Remove from heat and garnish with spring onions.

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This is my dads chicken masala recipe. He doesn’t remember now (he is in his seventies) as to how and from whom he learnt this chicken masala recipe but has been doing it for years now. He uses finely chopped boneless chicken for this recipe. Those days when we were young, he would first cook the chicken with the bone in water. Then, he would remove the meat from the bone and cut it into small pieces and add it to the curry. But these days, we just use boneless chicken breast. This is one very flavorful curry. My kid loves coconut based curries and I have never had any leftovers. This one is a dynamite. Here is how to do Chicken Masala Gravy Coimbatore Style.

Cut the boneless chicken into very small pieces and add in the salt, pepper, ginger garlic paste and turmeric powder. Mix well to combine. Set aside. Let it marinate briefly for 5-10 minutes.

we will now make a masala powder for the curry. Dry roasting of spices brings out the essential oil in the spices and flavors the chicken and makes it so aromatic. Add in all the spices listed under “masala powder” to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely. Grind the mixture in the mixie to make a powder. Set aside.

Heat oil in a pan and add in the cinnamon, cloves, cardamom, cashews and the curry leaves. Saute for a minute on medium flame. Add in the onions and fry till they are soft. About 3-4 minutes. Add in the tomatoes. Fry for a couple of minutes.

Add in the chicken mixture and the ground masala powder. Saute for 7-8 minutes until the chicken is completely cooked and dry.

Add in the coconut milk and let it simmer for a couple of minutes. Remove from heat and garnish with coriander leaves. If using fresh coconut milk, Here is the recipe. Use thick coconut milk for this recipe.

Serve hot with Biryani or Coconut milk rice.

Chicken Masala Gravy Recipe

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Recipe for South Indian Tamilnadu style Chicken Masala Gravy recipe. Made with coconut milk and spices. Serve hot with Pulao, Biryani or rice.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 3 persons

Ingredients

Spices For the Masala Powder

• 1 teaspoon black pepper
• 1 teaspoon fennel seeds (sombu)
• 2 dried red chilli
• 2 teaspoon coriander seeds

For marinating chicken

• 250 grams boneless chicken breast, cut into small pieces
• 1 teaspoon chilli powder
• ½ teaspoon pepper powder
• ½ teaspoon turmeric powder
• 1 teaspoon salt

Other Ingredients

• 2 tablespoon vegetable oil
• 1 stick cinnamon, 2 inches
• 2 cardamom
• 2 cloves
• 3 sprigs curry leaves
• 5-6 cashewnuts
• 1 onion, chopped
• 1 tomato chopped
• 1 cup coconut milk (thick)
• 3 sprigs coriander leaves, chopped

Instructions

1. Cut the boneless chicken into very small pieces and add in the salt, pepper, ginger garlic paste and turmeric powder. Mix well to combine. Set aside. Let it marinate for 5-10 minutes.
2. Add in all the spices listed under “masala powder” to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely. Grind the mixture in the mixie to make a powder. Set aside.
3. Heat oil in a pan and add in the cinnamon, cloves, cardamom, cashews and the curry leaves. Saute for a minute on medium flame. Add in the onions and fry till they are soft. About 3-4 minutes. Add in the tomatoes. Fry for a couple of minutes.
4. Add in the chicken mixture and the ground masala. Saute for 7-8 minutes till the chicken is completely cooked and dry.
5. Add in the coconut milk and let it simmer for a couple of minutes. Remove from heat and garnish with coriander leaves.

3.5.3208

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