Skip to main content

CHICKEN KADAI

Chicken Kadai
Ingredients
500 g chicken
1-2 Medium Onion
3-4 tomatoes
2-3 garlic
1 1/2 tsp Ginger
2 -4 tbsp ghee or Oil
1 tsp Turmeric
2 tsp Garam Masala
1 tsp red Chili Powder
2 tbsp Grated Coconut
1 tbsp Lemon Juice
1 tsp Salt
2 tsp Chopped Cilantro (for garnish)
METHOD

  • clean and cut the chicken small pieces.
  • Chopped very finely onion,garlic,ginger,cilantro and tomatoes
  • Heat oil , first Fry the onion with the garlic & ginger in the oil until it becomes translucent and brown.
  • Add the chopped tomato fry for few minutes and add turmeric powder,red chilli powder,garam masala powder simmer the fire fry few minutes and add the grated coconuts ,chicken and salt ,mix well and fry for few minutes if needed add little oil cook the chicken until the masala is coated with spices.
  • The chicken mixed the masala spices very well add little water cover the lid cook over on low heat for 10 - 20 minutes till the chicken cooked very soft and the gravy get thicken.
  • Add lemon juice and garnish with cilantro and serve


Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more