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Kola Urundai Kuzhambu

Kola Urundai Kuzhambu

When you make kola urundais you can also make a very tasty kuzhambu/ gravy with them. The kuzhambu/ gravy can be served with anything from idlys, Hoppers, string hoppers…

The kuzhambu is not very difficult to make and can be made either by deep-frying the kola urundais and adding them to it or by boiling the urundais in the kuzhamby/ gravy itself. My family prefers the earlier one, so here goes…

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Ingredients:

Kola urundais                                                                                       –              10-12 nos

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Onions     (sliced)                                                                                 –              3 nos

Tomatoes (chopped)                                                                             –              2 nos

Ginger-garlic paste                                                                               –              2 tbsps

Cloves                                                                                                 –              3-4 nos

Cinnamon stick                                                                                    –              1” piece

Saunf                                                                                                  –              1 tsp

Turmeric powder                                                                                   –              ½ tsp

Red chilli powder/ sambar powder                                                          –              2-3 tbsps

Salt to taste

To be ground to paste:

Coconut (grated)                                                                                 –              ¼ cup

Poppy seeds (soaked)                                                                        –              2 tbsps

Peppercorn                                                                                        –              1 tsp

Cashews                                                                                           –         5-6 nos

Saunf                                                                                                 –              1 tsp

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Method:

Make the kola urundai paste. Make small balls and keep aside.

Heat oil in a kadai. Add the onions and sauté them till they change color.

Add the ginger-garlic paste and sauté further till the raw smell goes.

Now, add the tomatoes and cook till the tomatoes are soft.

Remove from heat and allow it to cool. Grind this to a paste and keep aside.

Heat a larger pan with oil and add the whole garam masalas i.e. the saunf, cloves, cinnamon stick and sauté.

Once they sputter, add the onion-tomato paste and sauté.

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Add the turmeric powder, sambar powder and sauté. The gravy will start leaving oil from the edges.

When this happens, add a cup of water, season with salt and cover it. Let it boil on a low heat.

In the meantime, grind the coconut, saunf, peppercorn, cashews and poppy seeds to a fine paste.

When the gravy begins to boil, add the ground coconut paste and cook on a low heat. The gravy will thicken, do not let it boil again.

Remove from heat and squeeze the juice of half a lemon into it.

Now just before serving, fry the kola urundais and add to the kuzhambu.

ENJOY!!!

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Posted by on November 4, 2014 in Chicken, Kuzhambus, Non_Vegetarian Dishes

 

Kola Urundai with Chicken

Kola Urundai with Chicken

Kola urundai is largely popular in the western part of Tamilnadu also known as “Kongunadu”. The recipes from here are exotic and quite extensive. Their recipes have a unique taste with the use of coconut in almost most of their dishes.

Non vegetarians would have surely heard about this one, especially the people from south. These are basically balls made with mutton/lamb mince, spiced and deep-fried. The kola urundais are soft and have a crisp outer layer. They can be either served as starters or added to a kuzhambu and made into a gravy.

Here I have used chicken mince to make the kola urundais.

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Ingredients:

Chicken mince                                                                                 –              250 gms

Onions (diced)                                                                                  –              2 nos

Ginger-garlic paste                                                                           –              1 tsp

Roasted channa dhal (pottu kadalai- powdered)                                   –              ¼ cup

Green chillies (chopped finely)                                                           –              3 nos

Curry leaves                                                                                     –              1 sprig

Turmeric powder                                                                               –              ¼ tsp

Red chilli powder                                                                              –              1 tsp

Egg (beaten)                                                                                    –             1 no

Saunf                                                                                              –              1 tsp

Cloves                                                                                             –              3-4 nos

Cinnamon stick                                                                                –              1” piece

Peppercorn                                                                                       –              1 tsp

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Method:

Wash the chicken mince and keep ready.

In a medium pan, add a teaspoon of oil and saute the saunf, cloves, cinnamon stick and peppercorn. Sauté them till a nice aroma arises.

Now, add the diced onions and sauté till it changes colour.

Add the ginger-garlic paste and sauté further till the raw smell goes.

Add the chopped green chillies and curry leaves and sauté for 2-3 minutes.

Finally add the chicken mince and sauté on a low heat.

Sauté the chicken, add turmeric powder, red chilli powder and mix well with the other ingredients.

Cook the chicken till all the water has evaporated and the chicken has changed color.

Remove from heat and allow it to cool.

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Put all the cooled ingredients  into a blender. Season with salt and add the roasted channa dhal powder and beaten egg. Pulse without adding any water.

The mixture should be a smooth texture.

Make small balls of this mixture and deep fry in oil.

Remove the kola urundais when they turn a uniform brown on all sides.

Drain on absorbent paper and serve hot.

ENJOY!!!

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Posted by on November 3, 2014 in Appetisers, Chicken, Non_Vegetarian Dishes

 

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Chicken Chettinad

Chicken Chettinad

Chicken Chettinad is a famous cuisine from Chettinad. The Chettinad cuisine is famous for their use of spices. Their dishes are spicy with the smell of fresh ground masalas. There are many variations to the Chicken Chettinad, but the spices used are almost similar except for the red chillies, which depends on each person’s palate.

Anyone who has had non-vegetarian would have had chicken chettinad at some point of time. This is one of those dishes which tastes awesome with whatever it is served with be it rice, hoppers, string hoppers or even idly and dosai. So enjoy…

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Ingredients:

To Roast and grind:

Coconut (grated)                                                                      –              2-3 tbsps

Red chillies                                                                             –              4-5 nos

Coriander seeds                                                                      –              2 tbsps

Cumin                                                                                    –              1 tsp

Fennel seeds                                                                          –              1 tsp

Peppercorn                                                                             –              1 tsp

Cardamons                                                                             –              3-4 nos

Cloves                                                                                    –              5-6 nos

Cinnamon                                                                               –              1” stick

Star anise                                                                               –              1 no

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For gravy:

Onions (diced)                                                                         –              2 nos

Tomato (diced)                                                                        –              2 nos

Ginger-garlic paste                                                                   –              1 tbsp

Red chilli powder                                                                      –              1 tsp

Turmeric powder                                                                       –              ½ tsp

Curry leaves                                                                             –              1-2 sprigs

Lemon juice                                                                             –              ½ lemon

Salt to taste

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Method:

In a small pan, add a tsp of oil and roast the ingredients given for roasting and grinding, except the coconut. Roast till a nice fragrance arises, remove and keep aside.

In the same pan, add the grated coconut and roast till the coconut turns golden brown. Remove from heat and put with the other roasted ingredients.

Allow them to cool and grind to a powder. Keep aside.

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Heat a kadai with some oil, add the diced onions and sauté.

Sauté the onions till they turn light brown.

Now, add the ginger-garlic paste and sauté till the raw smell of the paste goes.

Add the ground masala powder, curry leaves and sauté along with tomatoes.

Cover and cook till the tomatoes get soft.

Add the red chilli powder, turmeric powder and season with salt.

Mix well and cook till the masala starts to leave oil from the sides.

Now, add the washed and cleaned chicken and mix well with the masala.

Add just half a cup of water, cover and simmer.

Cook for 10-15 minutes on low heat till the chicken is cooked.

When the chicken is cooked, remove from heat and add the juice of half a lemon.

Mix well and serve.

ENJOY!!!

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2 Comments

Posted by on October 28, 2014 in Chicken, Non_Vegetarian Dishes

 

Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk

Food at Pondicherry is influenced a lot by the Portuguese and French. A lot of their everyday food, have this influence.

I have very fond memories of eating this chicken while growing. It is very mild with very few spices.

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This is one of the dishes made at my grandparents place in Pondicherry. I have no idea why my grandmother called this “Egyptian Chicken” but that was what she christened it.

I always keep mentioning my grandmother and her recipes but never mentioned the person who actually made the dishes. It was my “mami”. An awesome, warm person who never hesitated to feed any number of people at any given point of time. Anything my mami made tasted divine.

Love you mami for everything.

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Ingredients:

Chicken (small pieces)                                                                       –              500 gms

Onions (sliced)                                                                                  –              2 nos

Ginger-garlic paste                                                                            –              2 tsps

Coconut milk (thick)                                                                          –              2 cups ( 1+1)

Black pepper (crushed)                                                                      –              1 tbsp

Green chillies (slit)                                                                            –              3-4 nos

Cinnamon stick                                                                                 –              1 small piece

Cloves                                                                                              –              2-3 pieces

Lemon juice                                                                                      –              1 tsp

Salt to taste

Oil

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Method:

Wash and clean the chicken. Add the ginger-garlic paste and lemon juice for marination and keep aside.

In a medium pan, heat the oil. Add the cinnamon, cloves and wait for them to sputter.

Now, add the sliced onions and sauté. Cook the onions till they turn slightly brown in color.

Add the slit green chillies and sauté for 2-3 minutes.

Add the marinated chicken with all the juices and fry till the chicken turns slightly golden.

Now, slowly add the coconut milk and cook on a low heat covered, till the chicken is done and the gravy is a nice thick consistency.

Season with salt and crushed pepper and cook for  further 5 minutes on low heat.

Remove the chicken from heat and add the lemon juice.

Serve hot with hoppers (aapams) or string hoppers (idiyappams).

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Posted by on September 10, 2014 in Chicken, Non_Vegetarian Dishes

 

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Spicy Chicken Curry

Spicy Chicken Curry

The weather has changed completely…

It was hot and humid when I came and now it is cold, windy and raining. Rainy season always calls for hot and spicy food. Hot steaming rice or hot crispy parottas with hot and spicy chicken curry and raitha…yummmm

Spicy chicken curry is one of those dishes which you can have with steaming hot rice as well as simple phulkas or even parottas. The ground masala powder is the actual taste maker of the dish. The red chillies used here can be adjusted according to the person.

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Ingredients:

Chicken                                                                   –              500 gms

Onions                                                                     –              3 nos

Tomatoes                                                                –              2 nos

Ginger-garlic paste                                                   –           1 tbsps

Cloves                                                                     –              4-5 nos

Yoghurt                                                                  –              2 tbsps

Turmeric powder                                                      –              ½ tsp

Lime                                                                        –              ½ pc

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To roast and grind:

Red chillies                                                             –              6-8 nos

Coriander seeds                                                      –              1 tbsps

Jeera                                                                     –              1 tsp

Fennel seeds                                                         –              1 tsp

Black pepper                                                         –              1-2 tsp

Cinnamon                                                               –              1” stick

To grind to paste:

Coconut (grated)                                                 –              3-4 tbsp

Khus-khus seeds(poppy seeds)                            –              2 tbsp

Oil                                                                     –              2-3 tbsp

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Method:

In a medium pan, add a tsp of oil and add all the ingredients for roasting i.e. the red chillies, coriander seeds, jeera, fennel seeds, cinnamon and pepper. Roast till they change to light brown in color. Remove from heat and allow it to cool. Grind the roasted ingredients to a powder, once cool.

Soak the poppy seeds and grated coconut in warm water for 10-15 minutes. Grind this to a smooth paste and keep aside.

 

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Heat the remaining oil in a pan and add the cloves and wait for them sputter. Add the chopped onions and sauté them till they are slightly brown in color. Add the ginger-garlic paste and sauté for 3-4 minutes, till the raw smell of the ginger-garlic has gone. Add the cleaned and washed chicken and sauté. The chicken will change color. Sauté them till they turn slightly brown, this should take approx. 5-8 minutes. When they turn slightly brown, add turmeric powder, the ground powdered masala and yoghurt along with it. Sauté it well till the gravy starts to leave oil from the edges. Now, add the tomatoes and salt and sauté. Cover the chicken and let it cook for 10-15 minutes on a medium heat. When the chicken is cooked well, and the gravy has a nice consistency, add the coconut and poppy-seed paste. Cook the chicken for a further 5 minutes and remove from heat.

Remove the chicken to the serving dish, garnish with coriander leaves.

Serve the spicy chicken curry hot with rice or rotis.

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Posted by on July 17, 2014 in Chicken, Non_Vegetarian Dishes

 

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Chicken Vindali

Chicken Vindali

Here again my Pondicherry connections are clearly visible. This is the “vindail” or the “vindali”( as my grandmother used to call it). It is quite different from the vindaloo. The people from Pondicherry believe the dish actually came about from the vin d’ail(wine and garlic). Many others say it originated from the Portuguese vindaloo, brought down by the soldiers and merchants. But both the vindaloo and the vindali are quite different from each other.

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Ingredients:

Chicken                                                                                                   –              1 kg

Onions                                                                                                     –              4 nos

Tomatoes                                                                                               –              4 nos

Garlic                                                                                                        –              20-25 flakes

Cumin seeds                                                                                         –              2 tbsps

Fenugreek seeds                                                                                                –              1 tsp

Cloves                                                                                                      –              4-5 nos

Bay leaf                                                                                                   –              1 no

Cinnamon stick                                                                                     –              1” piece stick

Red chilli powder                                                                                 –              1 tbsp

Turmeric powder                                                                                                –              1 tsp

White vinegar                                                                                       –              1 tbsp

Oil                                                                                                              –              3-4 tbsps

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Method:

In a medium pan, heat oil and add the whole garam masalas i.e., cloves, cinnamom and bay leaf. Add the onions and fry till they get slightly brown. Soak the cumin, fenugreek and garlic in vinegar and gring them to a paste. Add the ground paste to the browned onions and fry well. Now, add the turmeric powder, red chilli powder and mix well, and wait for the oil to separate or come near the edges of the pan. Add the tomatoes and cook till they are soft. Season with salt and add the washed and cleaned chicken. Mix it well with the gravy and cover with a lid. Cook the chicken till it is tender and done. Remove from the heat and add a tsp of vinegar and serve hot with rice or biryani.

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Posted by on June 8, 2014 in Chicken

 

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Chicken Kavapu

Chicken Kavapu

No, I haven’t made a spelling mistake. This is a “kavapu” and not a kebab. It is deep fried and a staple of Pondicherry. The kavapu is the local pronunciation and is made with eggs, prawns and chicken. When evening sets in, small eat-outs deep frying the kavapus are a standard sight at Pondicherry. I grew up, spending my vacations there and was a frequent visitor to one special eat-out where they made prawn kavapus. They were so yummy and mouth watering…

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Chicken kavapu

Ingredients:

Chicken   (boneless)                                          –              500 gms

Gram flour                                                             –              4 tbsps

Rice flour                                                                                –              6 tbsps

Red chilli powder                                                 –              1 tbsp

Turmeric powder                                                                –              1 tsp

Garlic (paste)                                                        –              5 flakes

Fennel seeds(powder)                                     –              ½  tsp

Salt                                                                            –              to taste

Oil for deep frying

Eggs (whisked)                                                     –              2 nos

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Method:

For making the batter, mix all the ingredients together, except the oil. Add water little by little as the batter for the kavapu has to be thick.

Let the chicken marinate in the batter for 2-3 hours.

Heat the oil in a deep pan. Remove each piece from the marinade batter and dip in beaten egg and deep fry the chicken pieces till cooked.

Drain on absorbent paper and serve with lime wedges.

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2 Comments

Posted by on June 8, 2014 in Chicken

 

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