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Garlic chicken pairs well with south Indian meals, biryani and pulao's. This side dish come starter is on the spicy side and pair well with aerated beverages.
Recipe Video is uploaded on Youtube English and Tamil Channels Please Visit and Subscribe 😉
Garlic Chicken Recipe Ingredients:
300 Grams Boneless Thigh Chicken
150 Grams Yogurt
3 Tbsp Garlic
1 Tbsp Ginger and Garlic Paste
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tbsp Chicken Masala or Garam Masala
3 Green Chilies
4 Sprigs Curry Leaves
1/2 Lime Juiced
1/4 Tsp Pepper Powder
1 1/2 Tsp Salt
2 Tbsp Ghee
1/2 Tsp Oil
Prep:
Chop the chicken into bite size pieces.
Wash the chicken pieces twice and place it in a colander allow excess moisture to drain.
Once the moisture has drained add the chicken to a mixing bowl.
Peel, wash and chop garlic.
Remove stems from chilies and chop it finely if you like the dish spicy, if not chop the chillies into large pieces.
Separate the curry leaves from stem. Rinse the curry leaves twice, drain and reserve.
Wash and chop the lime in half. Juice the lime in a bowl and reserve.
Add the yogurt to a mixing bowl, whisk the yogurt and reserve.
Marination:
Add yogurt to the chicken followed by chilly powder, turmeric, lime juice , ginger and garlic paste mix well, cover and allow to marinate for 15 minutes.
Tip: Do not add salt while marinating the chicken, as the chicken tends to get rubbery while cooking.
Method:
Heat a wok on medium flame.
Add the marinated chicken to the wok and stir once. Add 1/4 cup of water to the marination dilute it and transfer the liquid to the chicken.
Stir the chicken once more, cover and cook on medium flame, occasionally stir the chicken.
Once the chicken has cooked and there is excess moisture place on high flame and stir well allow excess moisture to evaporate.
Transfer the chicken to a plate in the same wok add oil and ghee.
Add garlic and fry it till raw flavor has reduced.
Add chillies and curry leaves fry it a bit. Transfer the chicken back to the wok and stir well.
Cover and cook for 2 minutes. Stir once cover and cook for 2 minutes. Finally add pepper powder and stir fry once. Remove the garlic chicken from flame, dish out on a serving plate and serve hot...Enjoy!
Healthy and protein rich diet. I like the taste of meaty mushroom with creamy spinach it tastes excellent in a omelet. This omelet can be shared among 3.
Recipe Video Posted in Youtube English and Tamil Channels Please Subscribe 😉
Spinach and Mushroom Omelet Ingredients: 150 Grams Mushrooms 150 Grams Spinach 2 Medium Onions 2 Green Chilies 1/4 Tsp Ginger and Garlic Paste 4 Eggs 1/4 Tsp Salt 1/4 Tsp Pepper Powder 1/4 Tsp Chilly Powder Optional 3 Tbsp Oil
Prep:
Separate the spinach leaves from hard stems.
Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.
Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.
Peel, wash and finely chop onions.
Separate stems from chilies, rinse in water and finely chop.
Once the moisture from spinach has drained, finely chop and reserve.
Slice the mushrooms and reserve.
Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.
Method:
Heat a pan with 1 tbsp oil.
Add the onion and chilies fry till onion turns transparent.
Add ginger and garlic paste and fry the onions till golden.
Add sliced mushrooms and fry till mushroom release moisture.
Add the spinach on the mushroom cover and cook for 2minutes.
Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.
Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.
In a bowl crack and add the eggs. Using a fork whisk the eggs till frothy.
Add desired amount of mushroom and spinach masala to the eggs and whisk well. Add salt, pepper powder and chilly powder whisk well.
Heat a pan with 2 tbsp oil on medium flame.
Transfer the egg to the pan and cook on medium flame for 2 to 3 minutes.
Gently flip the egg and cook on other side for another 2 to 3 minutes.
Remove the omelet from flame and transfer to a serving plate serve the omelet hot...Enjoy!
Stuffed parathas are a treat specially during winters and monsoon season but to prepare everything from scratch is time consuming. In this recipe I used ready to serve parathas and stuffed with tomato onion masala and cheese which turned out so tasty. Pair the paratha with ginger chai, milkshake or lassi for a filling meal.
Recipe Video Posted on Vidyascooking English and Tamil Youtube Channels 😉
Ingredients: 2 Large Tomatoes 2 Large Onion 1 Green Chilly 5 Sprigs Curry Leaves 5 Sprigs Coriander Leaves 1/2 Tbsp Chilly Powder 1/2 Tbsp Coriander Powder 1/2 Tbsp Curry Powder or Chicken Masala 1/4 Tsp Pepper Powder 1/2 Tbsp Salt Grated Cheese Oil and Butter as required
Prep: Peel and wash onion. Finely chop and reserve. Wash and finely chop tomatoes. Wash and finely chop curry leaves. Separate the stems from chilies and wash well. Finely chop and reserve. Grate cheddar cheese and reserve.
Method: Heat a wok and add 2 tbsp oil fry in the ginger & garlic paste fry a bit and tip in the onion and green chillies fry add 1/2 tsp of salt and allow the onion to change into pink color. Add the chilly powder, coriander powder, chicken masala and turmeric powder and fry for few seconds. Add the tomato and fry till it softens, check for salt and adjust to your taste.
Stir and add pepper powder, allow the oil to separate from the masala and remove from flame. Heat a tawa / griddle on medium flame. Place the paratha on the tawa flip and fry it on both sides for a minute. Spread the tomato masala on one half of the paratha then spread the cheese and fold the paratha in half. Drizzle 1/2 tsp oil or butter on the paratha and fry it on both sides till golden and remove the paratha from tawa serve it hot with mint chutney or ketchup and Enjoy!
Double Beans or also called as Christmas beans is only avaiable during winter we prepare many dishes with these double beans. I like to prepare mutton pulao using these double beans.
Recipe Video Updated on Youtube English and Tamil Channels 😊
Ingredients: 300 Grams Mutton 250 Grams Rice 1 Medium Onion 150 Grams Double Beans 6 Green Chilies 6 Sprigs Mint Leaves 6 Sprigs Coriander Leaves 1/2 Lime 2 Tbsp Ginger and Garlic Paste 2 Bay Leaves 1 Star Anise 2 Inch Cinnamon 2 Cardamom Pods 1/4 Tsp Fennel Seeds 1/4 Tsp Shahi Jeera 1 Marathi Moggu 2 to 3 Strands Javitri 2 Cloves
3 Tbsp Oil and Ghee
Salt as per taste
To Cook the Meat: 1/4 Tsp Turmeric Powder 1/4 Tsp Chilly Powder 1/4 Tsp Salt 2 Green Chilies
Prep Step:
Peel and wash medium onion. Chop into half then slice the onion.
Remove the stems from chilies and chop into tiny pieces and reserve.
Peel and wash equal portions of ginger and garlic (1 1/2 inch ginger and 10 pods garlic) add it to a mixer jar and grind to form a smooth paste.
Shell the double beans and reserve.
First Step Cook the Mutton: Wash the mutton twice, place it in a colander allow excess moisture to drain. Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water. Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender. Reserve the meat is bowl to prepare this stir fry.
Second Step Cook Double Beans: Rinse it twice and add 1/2 cup of beans to a pot of water. Add salt stir well cover and cook the beans for 10 minutes or until tender and reserve.
Prepare The Pulao: Wash the rice twice and soak it till the meat masala is done. Heat a handi with 2 tbsp oil and 1 tbsp ghee. Add the sliced onion, ginger and garlic paste followed by whole spices (cinnamon, shahi jeera, fennel seeds, star anise, cloves, cardamom, Javitri, Marathi Moggu and Bay leaves). Fry all the ingredients till the onion is transparent. Add the chopped chilies, finely chopped mint and coriander fry all the ingredients. Next add the cooked Mutton, followed by cooked beans stir and fry all the ingredients add salt as per taste stir well and cover cook it for 10 minutes.
Drain the rice and add it to the mutton stir well. Measure and add water for 1 cup rice 1 1/2 cups water. If we are using meat broth measure 1 1/2 cups meat broth and use instead of water. Stir all the ingredients well add salt as per taste. Bring to rapid boil, cover and place a heavy object on the lid. Place the flame on low and cook the pulao for 15 minutes on very low flame. Open the lid after 15 minutes gentle hands stir the pulao add lime juice, garnish with finely chopped coriander and mint, dish out the pulao on a serving platter serve hot with raita and Enjoy!
Hyacinth Beans in local dialect it's called as avarekalu or mochakka. During winter and summer season one can find the beans cooked across southindia for many festivities and family functions. When hyacinth beans is cooked with meat be it fried or curry the flavor and taste is excellent. I love to pair this stir fry with rasam rice.
Recipe video updated on Youtube English and Tamil Channels
Ingredients: To cook the Mutton 500 Grams Mutton 1 1/2 Tsp Ginger and Garlic Paste 1/4 Tsp Turmeric Powder 1 Green Chilly 1/4 Tsp Salt 2 Tea Cups Water
Prep: Peel and wash 1 large onion. Slice 1/2 an onion, then finely chop the other half and reserve. Remove the stems from green chillies rinse well and reserve. Peel and rinse 1 inch ginger and 10 pods garlic. Roughly chop the ginger.
Add the ginger and garlic to a mixer jar and grind to form a smooth paste. Separate mint leaves, coriander leaves and curry leaves rinse twice. Drain the green and reserve. Peel and wash 5 pods garlic. Gently crush the garlic and reserve.
To Cook the Mutton: Wash the mutton twice, place it in a colander allow excess moisture to drain. Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water. Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender. Reserve the meat is bowl to prepare this stir fry.
How to Clean and Hull Hyacinth Beans Video For Many Recipes
To Cook Hyacinth Beans: 100 Grams Hyacinth Beans 1/4 Tsp Chilly Powder 1/4 Tsp Turmeric 1/4 Tsp Salt 2 Tea Cups Water
To Cook Hyacinth Beans: We need to shell the beans. Rinse it twice and add 1/2 cup of beans to a pot of water. Add chilly powder, turmeric powder, and salt stir all the ingredients and cook the beans for 10 minutes or until tender and reserve.
To Prepare Mutton Masala Paste: 1/2 Large Onion 2 Green Chilies 7 Garlic Pearls 1 Inch Ginger 2 Sprigs Curry Leave 2 Sprigs Coriander 2 Sprigs Mint 1/4 Tsp Fennel Seeds 1/2 Inch Stick Cinnamon 1/2 Star Anise 2 Cloves 1/4 Tsp Pepper Corns 1 Pinch Stone Flower 1 Piece Marathi Moggu 2 Cardamom 1/4 Tsp Cumin 2 Tsp Oil
To Prepare Masala Paste: Heat a wok on medium flame with 2 Tbsp sesame oil. Add sliced onion, curry leaves, coriander leaves, mint leaves, ginger, garlic and chilies. Next add all the whole spices (fennel seeds, cinnamon stick, star anise, cloves, black pepper, stone flower, marathi moggu, cardamom, and cumin). Stir and fry all the ingredients till the onion turns light golden. Remove the fried ingredients from flame allow it to cool down. Transfer the fried masala to a mixer jar and grind to form a smooth paste. If needed add 2 to 3 tbsp water and grind to form a smooth paste and reserve.
To Prepare Mutton Curry: 1 Inch Stick Cinnamon 2 Cloves 1 Cardamom 1/2 Onion 5 Garlic 2 Sprigs Curry Leaves 2 Sprigs Coriander 2 Tbsp Oil 1/4 Tsp Pepper Powder 1/4 Tsp Chilly Powder 1/4 Tsp Coriander Powder 1/4 Tsp Turmeric Powder 1/2 Lime Juiced Salt as per taste
Method: Heat a wok with 3 tbsp sesame oil. Add cinnamon, cardamom, and cloves allow it to splutter. Add finely chopped onion, crushed garlic, curry leaves, chopped chilies and fry till golden. Next add cooked mutton along with broth and stir fry well. Add cooked hyacinth beans and stir well.
Add salt, chilly powder, turmeric powder, coriander powder and pepper powder. Add the ground masala paste. Add 1/2 tea glass water to the mixer jar dilute the masala paste and transfer to the mutton. Stir well and cook on high flame. Stir well and fry the mutton till the curry is dry and the mutton has fried. Remove the mutton stir fry from flame and serve hot with steam cooked rice...Enjoy!
Mutton marrow bone fry is a much-loved delicacy across South Indian homes and military hotels.
During large gatherings and family functions, when food is cooked in bulk for a banana leaf feast, this fry is almost always there as a standout side dish.
There is a practical reason behind it. Marrow bones cook much faster than mutton. In big-batch curries and biryanis, they tend to overcook and lose that prized marrow. So cooks would separate the marrow bones from the meat and stir-fry them separately in a robust masala - and that smart workaround became a delicacy in its own right.
Crisp on the outside, juicy and gelatinous inside, the bones are tossed in onion, ginger-garlic, curry leaves, pepper, and freshly ground spices till the masala clings to every piece. The marrow inside stays buttery, perfect to scoop out and enjoy.
These days marrow bones are easily available with local butchers and on online meat apps, so you don't have to wait for a function to make it.
Serve it hot as a side for biryani, rasam rice, curd rice or a full South Indian meals spread. One bite, and you'll know why it never stayed just a side dish.
Recipe Video Posted on Youtube English and Tamil Channels 😊
Mutton Marrow Fry Ingredients:
300 Grams Mutton Nalli (Marrow Bones) 1 Large Onion 1 Large Tomato 4 Green Chilies 1 Tbsp Chilly Powder 1/4 + 1/4 Tsp Turmeric Powder 1 Tbsp Coriander Powder 1/2 Tbsp Pepper Powder 1 1/2 Tbsp Ginger and Garlic Paste 1 Star Anise 4 Cardamom 4 Cloves 1/4 Tsp Peppercorns 1/4 Tsp Fennel Seeds 1/4 Tsp Cumin Seeds 2 Inch Sticks Cinnamon Salt as per taste Oil as required
To cook the Mutton:
500 Grams Mutton
1 1/2 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Green Chilly
1/4 Tsp Salt
2 Tea Cups Water
Prep
• Onion: Peel, wash and slice half an onion. Finely chop the other half.
• Tomato: Wash and finely chop.
• Chillies: Remove stems and finely chop.
• Green chillies: Remove stems, rinse well, finely chop and reserve.
• Ginger & Garlic: Peel and rinse 1 inch ginger and 10 pods garlic. Roughly chop the ginger.
• Ginger-garlic paste: Add the ginger and garlic to a mixer jar and grind to a smooth paste.
• Greens: Separate mint leaves, coriander leaves and curry leaves. Rinse twice, drain and reserve.
To Cook the Mutton • Wash the mutton twice, place it in a colander and allow excess moisture to drain.
• Add the mutton to a pressure cooker along with chilli powder, turmeric powder, coriander powder, salt and pepper powder. Stir well and add 1 1/2 cups water.
• Cover the pressure cooker, place the whistle and cook for 3 to 4 whistles until the meat is tender.
• Reserve the mutton marrow bones in a bowl to prepare this stir fry.
To Prepare Freshly Ground Masala Paste
• Heat a wok with 2 tbsp oil.
• Add sliced onion, half the green chillies, half the tomatoes.
• Next add 2 cloves, pepper corns, half the cinnamon, 2 cardamoms, stone flower, fennel seeds, cumin seeds and fry all the ingredients.
• Once the tomato and onion have softened and the oil separates, transfer the masala to a plate and allow it to reach room temperature.
• Transfer all the ingredients to a mixer jar, add chilli powder, coriander powder and turmeric powder. Grind to a smooth paste - add 2 tbsp water if needed to grind.
To Prepare the Marrow Bone Fry
• On medium flame, place a wok with 3 tbsp oil.
• Add finely chopped onion and tomato and fry till softened.
• Add the marrow bones and ground masala.
• Add 1/2 tea cup water to the mixer jar, dilute the remaining masala and transfer to the nalli bones.
• Stir well and cook on high flame till excess moisture evaporates and the nalli is well fried.
• Adjust salt as per taste and fry well.
• Once the oil separates, add curry leaves and pepper powder and stir-fry well.
• Remove from flame and serve hot with roti or biryani and enjoy!
At my house we enjoy idly with many chutneys, Sambar, curries and gravies. Following the right proportions for idli we can achieve excellent steam cooked idlies.
100% steel idli maker we can prepare 20 idlies at a time. It is priced at 650/- INR
We can separate the cups from the contraption and apply oil pour the batter then place it in the plate for convenience. Same way we can separate all the cups and wash it with soap water, air dry them and assemble for next use.
I'm happy to find such a convenient idly stand. I'm planning to prepare many more variety idlies using this idly maker..
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