Quotes for Women . Com

Ingredients

Chicken – 1 kg (Cleaned and sliced in medium pieces)
Almond (Badam)– 12
Coriander Powder – 3 tablespoon
Cumin – some
Onion – 3
Tomato – 2
Green chilly – 3
Ginger – a medium piece
Garlic – 3
Salt – as required
Turmeric Powder – 1 teaspoon
Chilly Powder – 2 tablespoon
Oil – as required.
Coriander leaves – some

Make ginger garlic paste and marinate chicken with paste and salt, turmeric and chilly powder. Heat coriander powder, almonds and cumin in a kadai and grind it well with some water. Heat oil and fry the onion till it turn into golden brown colour. Grind that separately with little water and keep aside. Grind the tomatoes and green chilly well and keep that too aside.

In a Kadai heat some oil add the almond-coriander powder- cumin paste to it. Let it get cooked well till oil began to extract from it. Then add onion paste and after cookin that too well add the tomato paste. Let it boil. Add the marinated chicken to it. Cook by keeping closed. Add salt according to your taste. Stir it often. Let the water from chicken gets dried off. Add some coriander leaves. The gravy will be thick and hence will get well with chapatti, appam, porotta and the like…

You do not require much time for making this. Very tasty and easy recipe.

Ingredients

Ladies Finger (Vendakka) – ¼ kg
Coconut grated (thenga chirakiyathu) – ½ coconut
Cumin (jeerakam)– few
Garlic (veluthulli)– 2-3
Ginger (inji)– a small piece
Mustard (kaduku)– some
Salt (uppu)– to taste
Green chilly (Pachamulagu) – 2-3
Curd (thairu) – according to your requirement
Red dried chilly (vattal mulaku) – 2 (cut in two pieces)
Curry leaves (vepilla) – 2 sprigs

Grind coconut grated, cumin, garlic, ginger, green chilly and salt together. Grind them by pouring curd to it instead of water. It will give your pachadi a very different taste and smell. Once it is grinded well add some mustard seeds to get it joined with this and to get smashed. Cut the ladies finger in small round pieces. Cook and fry it in a kadai and keep it aside. Make sure that it does not get smashed of or watery. Make it dry fry.

In a mud vessel, take some oil and once it is heated add some mustard seeds. When it pops add the dried red chilly to it and the curry leaves. Then add the coconut grinded mixture to it and once it is boiled add the ladies finger to it. Your pachadi is ready. It is simple and tasty.

The dish is ready- After baking in plantain leaves

Ingredients:-

1. Chicken – 6 pieces (a chicken cut in big pieces)
2. Shallots (small onion) – 15
3. Garlic – 4
4. Ginger – a medium piece
5. Turmeric powder – ½ tablespoon
6. Chilly Powder – 2 tablespoon
7. Coriander powder – 3 tablespoon
8. Garam masala – 1 tablespoon
9. Salt – as required.
10. Coconut milk- 1 cup
11. Plantain leaves (vazha ila) – 6 big pieces (also take threads from the plantain)

Grind 1 – 9th ingredients together in a paste form and marinate chicken pieces for at least 2 hours. Before applying this paste make small deep cuts on the chicken pieces so that the masala goes deep into the pieces. It is better to keep the marinated chicken refrigerated overnight.

Cook the marinated chicken with coconut milk in a mud vessel (Mann chatti). Let all the coconut milk gets dried. Make sure that the chicken does not get stick to the vessel and also the chicken pieces do not get broken. Wash, dry and pass the plantain leaves (banana leaves) lightly over a slow fire, so that it does not break when it is folded. Keep each chicken piece on each plantain leaves and wrap it with the plantain thread itself. Bake it in an oven for15 minutes and then keep the down side up and bake for another 15 minutes. The fragrance of the plantain leaves and the masala can make your mouth watery.

It is a very easy recipe that too without oil. Very spicy too. You can add chilly powder according to your requirement.

Marinated chicken after cooking in coconut milk

Roasted chicken wrapped in plantain leaves