Chicken Sukka Fry / Kozhi Sukka Varuval | Quick starter recipe with Chicken

Chicken Sukka Fry - chicken boneless pieces cooked dry with a blend of spices. This can be easily prepared at home with very few ingredients. A blend of ethnic spices coated with diced chicken boneless pieces and kept marinated for few hours and deep fried.

A simple, easy, tasty spicy chicken fry recipe from Tamilnadu. Just need only a few ingredients for this recipe. We call it in Tamil as ' Kozhi Sukka Varuval '. One of the best non veg side dish to rice and biriyani. Or drizzle some lemon juice over it and serve it as a starter. Try this and share it and i'm sure you all will definitely love it.

Preparation time : 5 Min's/ Cooking time : 30 min's / Marination time : 3hours(optional)
Recipe Source : Food Lovers Magazine
Ingredients

• 500 gms Boneless Chicken, diced

• 1 1/2 tbsp Ginger Garlic paste

• 2 tbsp Chilly powder

• 1/2 tsp Turmeric powder

• 1 tbsp Coriander powder

• Salt to taste

• Oil for deep frying

Method

• Mix together the chicken, ginger garlic paste, chilly powder, turmeric powder, coriander powder and salt so that the paste nicely coats with chicken. Do not add water. If needed or if you feel its very dry, then just sprinkle very little water.

• Let it stand for 3 hours in the refrigerator.

• Heat oil in a kadai/ wok, add the marinated pieces in batches to the wok and fry till crisp and cooked. while frying keep the flame in medium.

• Garnish with coriander or curry leaves and serve.

Click down the link for the video recipe

Technorati Tags : #chickensukkafry, #chickenfryrecipes, #chickenrecipes, #nonvegrecipes, #nonvegstarters, #nonvegsidedishes

South Indian Lunch Recipes - Lunch Menu #2

Today I am going to share another South Indian lunch menu recipe. As you all know rice is the staple food in South Indian cuisine, so today's lunch menu recipe going to be rice and the side-dishes, gravy which is served as an accompaniment for the rice.

So today's menu for South Indian lunch consists of

• Radish Sambar

• Rasam

• Thandukeerai Poriyal ( Foxtail Amarnath leaves stirfry )

• Raw Plantain Fry/Chips

• Green Gram salad ( Recipe below) 

• Curd

I have already posted the recipe for sambar, thandukeerai poriyal, raw plantain chips.  Do click the above dish name for the recipe. The procedure for the green stir-fry is applicable to all the greens, hence I have directed the link to another green stir-fry. You can follow the same method for any greens (keerai/ soppu ) to prepare.

Also, i have directed the link to drumstick sambar for radish one. It is the same procedure and ingredients except for the vegetable, instead of drumstick substitute radish and follows the same method

I will be doing another separate post for the rasam recipe. Once I have done with the post I will link back here. I will share the sprouted green gram salad recipe.

Sprouted Green Gram salad

Ingredients

1/2 cup Sprouted green grams

1 Onion, small sized, finely chopped

1 Tomato, the small one, finely chopped

1 large Green chilly, finely chopped

1 tbsp lemon juice

Salt to taste

Method

Mix all the above ingredients in a bowl and serve.

Thattapayir Kulambu ( Cow Peas/Lobia Gravy ) - South Indian Style

Today I'm going to share a gravy recipe with Thattapayir/ Cowpeas/ Black-eyed peas/Lobia. This is a typical south Indian style coconut based gravy. With this legume, I have added brinjal and potato to it. Cowpeas/ Thattapayir, Brinjal and Potato is a classic combination and tastes very yummy. Try this combination, you will definitely love it. This kulambu/gravy recipe can be best served with white rice or dosa.

I learnt this recipe from my MIL. You can also try this recipe with Bottle gourd instead of brinjal and potato. Thattapayir/ Cow-peas and Bottle-gourd is another combination. I used the brown cow-peas for this recipe. If not you can also try with the white ones. But we make this gravy with brown coloured cow-peas for this recipe.

Pressure Cooking Time :30 Min's 
Preparation time :10 Min's
Cooking Time: 20 Min's

Ingredients:

• 1 cup Thattapayir/ Cow-peas

• 2 Brinjals, chopped

• ! large Potato, peeled and cubed

• 1 large Onion, chopped lengthwise

• 2 Tomatoes, chopped

• 1/2 tbsp Ginger Garlic paste

• 1 tbsp Tamarind pulp

• 2 Green Chillies, silted

• 1 tsp Chilly powder

• 1 tsp Turmeric powder

• 1 1/2 tbsp Coriander powder

• 2 tbsp grated Coconut

• 1/2 tsp Mustard seeds

• 2 tbsp any Cooking Oil

• Salt to taste

• Coriander leaves for garnishing

Instructions :

• Soak the thattapayir/ cow-peas in water for 3 hours and pressure cook for 2 whistles. Or else you can cook it low medium flame for 1/2 hour / until cooked.

• Grind the grated coconut to a fine paste and keep aside.

• Heat oil in a wok, when hot add mustard seeds and allow it to splutter. Add the chopped onion and green chillies saute till it becomes translucent.

•  Then add chopped tomatoes and cook for 2 Min's or till becomes little soft.
  

• Add ginger-garlic paste and all spice powders one by one and mix well, sprinkle little water in between and saute for 3 Mins. 
  
•  Add Brinjal and potato cubes to it and cover it with lid and cook for 3 Min's, between open the lid and saute so that it doesn't stick to the pan or burn. 
  

• Then add the boiled cowpeas to it and add 1 cup of water and bring it to a boil.
  

• Add the ground coconut paste and tamarind pulp to it and cook it in medium flame for 5 Mins.
  

• Switch off the flame and garnish with coriander leaves and serve it with white rice.

Technorati Tags : Kulambu recipes, south Indian kulambu recipes, Thattapayir kulambu, thattapayir, south Indian recipes, south Indian gravy, south Indian gravy for rice, gravies for rice, Indian gravy recipes, 

South Indian Lunch Recipes - Lunch Menu #1

Today I'm going to share a simple South Indian lunch menu recipe. In this post I'm going to share 3 recipes South Indian drumstick sambar, Avarakkai poriyal ( Broad Beans stir fry ), Manathakkali Keerai Poriyal ( Black nightshade stir fry - Sunberry or wonder berry, kaage soppu in kannada, Kamanchi chettu in Telugu ).


I have already posted the sambar recipe in my blog. Do click the link for the recipe - Drumstick Samabar recipe.

Broad Beans Stir Fry recipe :


Broad Beans Stir Fry Recipe:
Ingredients :

• 200 gms Broad Beans
• 1 tsp Bengal gram
• 1/2 tsp Mustard seeds
• 1 Onion, chopped
• 3 Dry red Chilllies
• 1/4 tsp Sambar masala (optional )
• 2 tbsp Grated Coconut
• 1 tbsp Cooking  Oil
• Salt to taste

Method 1 :

• Wash and string the beans and chop them into one-inch sized pieces and keep aside.

• Heat oil in kadai, when hot add bengal gram and mustard seeds. Allow it to splutter.

• Then add dry red chilies and curry leaves and fry for 15 sec.

• Add the chopped onion and fry till the onions are soft and translucent.

• Add the beans to it and mix well and cook for 2 Mins.

• Add little water and cover and cook the vegetable In between open the lid and keep sauteing.

• Add salt to it and cook.

• When completely cooked finally add the grated coconut and cook for a minute.

• Serve with hot rice and sambar.

Method 2:

• Wash and string the beans and chop them into one-inch size pieces and keep aside.

• Pressure cook the vegetable with very little water for one whistle. Do not overcook it.

• Heat oil in kadai/wok, when hot add bengal gram and mustard seeds. Allow it to splutter.

• Then add dry red chilies and curry leaves and fry for a sec.

• Add the chopped onion and fry till the onions are soft and translucent.

• Add the beans to it and salt mix well and cook for 2 Mins.

• Finally, add the grated coconut and cook for one minute.

• Serve with hot rice and sambar.

Manathakkali Poriyal ( Black night shade stir fry )

Manathakkali Poriyal ( Black night shade stir fry )

Ingredients:

• 1 large bunch of Manathakkali Keerai
• 1 tsp Channa Dal
• 1/2 tsp Mustard seeds
• 1 Onion, chopped
• 3 Dry red Chilies
• 1/4 tsp Sambar masala (optional )
• 2 tbsp Grated Coconut
• 1 tbsp Cooking  Oil
• Salt to taste

Preparation :

• Pluck the leaves from the stalk and wash it thrice and chop them roughly and keep aside.

• Heat oil in kadai, when hot add bengal gram and mustard seeds. Allow it to splutter.

• Then add dry red chilies and curry leaves and fry for a sec.

• Add the chopped onion and fry till the onions are soft and translucent.

• Add the greens to it and saute. Add the required salt and cook for  5 mins. In between saute it. Don't need to add water.

• Once the greens are cooked add the grated coconut and keep sauteing for a minute.

• Serve with hot rice and sambar.

Butterscotch Blondies with Pecan Nuts

It's been long since i updated my blog. I haven't posted anything in the blog for a while. When Lubna of  " Yummy Food " asked me to do a guest post for her Christmas baking series i immediately told yes. Thank you Lubna for giving me this wonderful opportunity. She has a wonderful blog and i always admire her passion towards blogging. She is very good friend of mine and we became friends through blogging. When we were staying in the same apartment in Bangalore, we used to go out together, have lunch together and also we used to go out for reviews along with my other blogger friends Satrupa Dash and Deepasri Deb. We four often have potluck together. I remember how fun filled those days where. I miss you all guys.

Ok now coming to today's post, i m going to share a simple baking recipe of Butterscotch Blondies with Pecan nuts. Blondies are like brownies without cocoa and contains brown sugar but substitutes vanilla for cocoa. Like brownies, blondies also have other flavourful additions like nuts, desiccated coconut, chocolate chips etc.

Please do check for the recipe of Butterscotch Blondies at Yummy Food.