Skip to main content

YELLOW CHICHEN

YELLOW CHICKEN
INGREDIENT'S
500 g chicken
1 t turmeric powder
1 tsp saunf
1 tsp jeera
1 tsp pepper
1 onion
2-3 garlic
1 tsp ginger
3 tsp grated fresh coconut or 2 tsp coconut thick milk
salt to taste
2 oil
METHOD
  • Clean and cut the chicken very small pieces
  • Add all the turmeric powder,saunf,jeera,pepper,garlic.ginger and onion put it in the mixer make a paste
  • Marinate the chicken in the turmeric paste ,keep for few minutes
  • Heat oil and add the marinate chicken fry for few minutes the chicken cooked the oil and coated the masala
  • The masala well cooked and coated ,add water ,coconut milk or coconut and salt cook the chicken 10 to 20 minutes till the chicken well cooked and all the water dry up ,
  • Sprinkle lime juice and serve with rice


Comments

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.

PANAGAM

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.

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.