Cardamom Chicken

Cardamom Chicken

After a break of 1 week I felt to share something which I really worth a new try of chicken recipe. Usually in South we don't add more of cardamom in making traditional chicken recipes. So this I can say purely of North Indian touch.This reminds one of my Bengali friend who carries chicken with cardamom flavor. I tried out for the first time when my loving sis..as she likes to taste something new. It really turned out perfect and awesome. So this week I prepared the same when my Uncle came. Though my hubby prefers curry always in non veg, appreciated its perfect and from there I confirmed its really worth doing this simple gravy...(only u have to chop more onions:)

A very simple recipe for bachelors to cook....only required of chopping onions in fine pieces :-)

Ingredients :

Chicken - 1/2 kg
Onion - 4 big size (finely chopped)
Red chilli powder -3 tsp
Curry masal powder - 2 tsp
Cinnamon & Clove powder - 1 tsp
Crushed Cardamom - 7  Nos
Cashew paste - 1 tbsp
Gingelly oil - 3 tbsp
Salt as required

Method:

1. Clean and wash the chicken and drain out the water completely.
2. Heat 1 tbsp of oil and roast the chicken brown or  until they get half cooked.
3. Meanwhile heat the remaining oil in another kadai/tawa and fry onions until golden brown.
4. Add all the masala powder, salt and saute for about 5 minutes in low flame.
5. Add this ingredients into the roasted chicken and mix well.
6. Pour sufficient water about 1 cup, cover with a lid and cook in medium flame.
7. When it reaches the gravy consistency, add the cashew past, give a quick stir and keep covered for 5 minutes in simmer.
8. Transfer to a serving bowl and serve hot with Rice /Roti/Phulka of your choice.

Note:

• Clean the chicken properly to remove any blood clots.
• If you do not have curry masal powder, replace with garam masala. I use home made curry masal powder in health concern.
• Use boneless chicken if you wish for preparing this gravy, but I used with bones.
• Get the chicken pieces in medium size or small pieces of your choice.
•  1 tbsp of cashew paste can be made from 7-8 cashews.

Cardamom Chicken

Fish fry (method 2) | Vanjaram fish fry

I have previously posted a similar recipe with slight variation in the ingredients. Though I use the previous method to fry all the variety of fishes, I follow the below recipe sometimes to fry especially vanjaram/seer variety,because with less ingredients we feel the flavor and taste of the fish.It will also taste better,so thought just to share with you this similar recipe.

Ingredients :

Fish -7 pieces

Curd -1 tbsp

Ginger Garlic paste -1 tsp

Rice flour -1 tsp

Salt as required

Red chilli powder -4 tsp

Oil to fry

Method:

1. Clean the fish : First wash the fish about 5 to 6 times in water. Add the turmeric powder, salt and mix or rub well and leave aside for about 10 minutes and then just wash only for about 2 times.
2. Mix all the above ingredients (except oil)to afine paste
3. Apply on both sides of fish and leave it aside for about 2 hours.
4. Heat a flat pan/flat skillet and add required oil to fry. The oil should cover till half of the fish.
5. Leave for about 1 minute in medium flame till one side gets cooked, then turn the other side to fry.

Vanjaram fish fry

Note/tips :

• Instead of ginger- garlic paste you can also use whole ginger and garlic pods,if you are grinding the ingredients in blender.
• To avoid masalas coming out while frying....... Take care not to apply more masalas over the fish,just apply a coating.
• while frying wait for at least a minute to turn the fish for frying. Because continuous turning will make the masalas dropping out.
• When making the marinated fish to dry, take care to turn other side after an hour. You can do the same process keeping in freezer instead of room outside.

• Also refer fish fry recipe (method 1) where I have added additional compounds for frying.

Chicken Chinthamani | Erode chinthamani chicken

I tasted this recipe chicken chinthamani in a feast served for wedding couple. This recipe is a traditional recipe of erode and is also called as Erode chicken chinthamani.I was waiting to try this recipe from so long time but I couldn't. Because,our usual menu of non veg has a curry,gravy or in fried form. Chicken chinthamani is an intermediate so waited to try out and find where it suits better. Finally tried this yummy,spicy,chilli fried chicken......

Ingredients :

Chicken -1/2 kg
Dry red chilli -20
Sliced Shallots -1 cup
Turmeric powder -1/4 tsp
Oil -1/2 cup
Salt as required


Method :

 1. Wash and clean the chicken. Drain the water completely.

 2. Heat oil in a thick kadai/pan,fry the shallots and dry red chillies for about 5 minutes.

 3. Add the cleaned chicken,turmeric powder,salt and fry in low flame. Keep sauting in between until the chillies blended with chicken.

4. Cover and cook until soft. Transfer to a serving bowl and serve hot with rice.

Chicken Chinthamani

Note :

• Do not add water as this recipe has to get cooked in oil. But I sprinkled a little water to cook soft.
• Adding grated coconut at the end is optional.
• Cover and cook in medium/low flame with stirring in between.
• I used byadgi chilli variety,which gives the color. You can add 2 varieties of dry chilli (which gives spice and other for color)
• This goes well when mixed with hot rice.

Egg burji | Chilli sauted egg burji

Eggs are the readily available ingredient to satisfy the taste for non-vegetarians. Eggs fall between the category of vegetarians and non-veggies. Simple recipe made of eggs is the burji always.Usually egg burji is prepared just with salt or pepper. Here is a different spice touch with chilli powder. Try sometime this recipe as a side dish with rasam or any curries of your choice.



Ingredients :

Eggs -4
Pepper -2 tsp
Red chilli powder -1 tsp
Salt as required
Oil-1 tbsp

Method :

1. Crack the eggs one by one in a bowl and beat nicely to get mixed.
2. Heat oil in a pan, add the beaten eggs and stir continuously to get small granule forms.
3. when they are half cooked, add the pepper powder and chilli powder and salt and keep mixing until you get the spice mixed evenly with the egg burji.
4. Serve this along with rice,rasam or serve as plain burji.

Egg burji with chilli powder

Egg pepper fry | pepper fried eggs

As per article in Times of India,When you say eggs, they are super healthy food and can be prepared in many interesting ways. They are storehouse of vital nutrients and takes an integral part on healthy diet. Eggs are well known to be rich source of protein.Another important nutrient found abundant in egg white is Riboflavin (this is vitamin B2, a water sdoluble vitamin,which is required for normal cell function, growth and energy production ). Here is there recipe of boiled eggs fried with touch of pepper and jeera.




Ingredients:

Eggs -4
Jeera -1/2 tsp
Turmeric powder -1/4 tsp
Pepper powder -1 tsp
Salt -1/4 tsp
Curry leaves -few
Oil -1 tbsp
Coriander leaves to garnish


Method:

1. Boil the eggs and cut in square shape.
2. Heat oil in a pan, add curry leaves and let it splutter.
3. Add turmeric powder and then cut egg pieces, pepper powder and salt and cook in low flame.
4. Saute well untill the heat spreads over the eggs.
5. Garnish finally with chopped coriander leaves.

Note:

• Cut in cube shapes to get an even spread of masala.
• Do not stir continuously and take care that the white part has to get roasted in the pepper and turmeric powder

Chicken gravy | Simple chicken gravy

When I was thinking to share something of Non- vegetarian recipe, how can I miss to give you all my special. This very simple recipe which does not require grinding/blending process,packet masalas.This gives a good combination for Chapathi/phulka/Rice.This is my own recipe and preparing for past 11 years which is my fathers favorite dish.




Ingredients:

Chicken -1 kg
Cinnamon -2 inch size
Cloves -3
Bay leaf -1
Shahi jeera/jeera -1 tsp
Onion -2
Tomato -2
Ginger - 2 inch
Garlic -10 pods
Green chilies,redchillies -2 each
Curry leaves -1 stick
Red chilli powder -2 tsp
Turmeric powder -1 tsp
Dhania powder -4 tsp
Pepper powder -1 tsp
Shallots -10
Coriander leaves - 1/2 cup
Oil -2 tbsp
Salt as required



Method:

• Cut the onion,tomato lengthwise.slit the g.chilli, crush the ginger and 7 pods of garlic.
• Heat oil in kadai/pan,add cloves cinnamon,bay leaf,shahi jeera,onion and saute for a while.
• Put in the chilies,curry leaves and fry till onion turns light brown. add ginger, garlic and saute for a while.
• Now add the tomato and cook till mushy. 
• Add in the chicken,swirl well and add the spice powders and mix well till the masalas get coated.
• Cover with a lid and cook for 5 minutes in low flame.then pour 1 or 2 glass of water.
• When the chicken is half cooked add in the salt and close the lid again and keep mixing in between at this stage as the chicken is about to get cooked.
• Cut the shallots and garlic into thin slices and finely chopped coriander when the chicken is cooked completely.
• Transfer to a serving dish.

Chicken Gravy

Note :

•  Please do not forget to add sliced shallots at the end as this adds a great aroma and taste to the chicken gravy.
• Adding shahijeera to this dish gives a good flavor.If you do not have shahi jeera then add normal jeera.
• As it does not require any blending process, this recipe can be prepared when we go for trekking or tour.
• By adding or reducing the water level this recipe can be adjusted to varuval or gravy. So this is 2 in 1 process recipe.

Sardines pepper fry | how to fry Matthi or Chaala meen

Sardines are called as Matthi in tamil and chaala meen in malayalam.As an usual concept, fishes are generally rich source of Omega -3 fatty acid. In that specifically sardines are one among the most richest source.Sardines particularly have a strong smell when compared to other varieties.They contain the healthy unsaturated fat which lowers the cholesterol and reduce risk of heart diseases. This recipe I learnt from one of my colleague from Kerala. Its very simple to prepare and of course, fish lovers enjoy the most. But some doesn't like this fish because of its strong flavor.



Ingredients:

Sardines (small variety) - 6
Pepper powder -3 tsp
Salt -1 tsp
Oil to fry


Method :

1. Wash and clean the fish without any clots or black wastes.
2. Make a cut in the both sides of the fish (3 cuts maximum) 
3. To this add pepper powder, salt and mix well.
4. After 10 minute's heat oil in kadai/iron tawa and fry these sardines in medium flame.
5. Serve crispy and this fried sardibes can be kept even for the next day.

Pepper fried Sardines

Note:

Washing of sardines require more concentration in cleaning. So take care to clean well.

Do not make more slits/cuts as the fish may get burnt while frying.

Also do not fry without making cut as the fish becomes soggy