Preparation Time : 10 min. Know about the Recipe :
Idly Karam Podi is the most popular side dish prepared in South India. Today I am preparing this simple, awesome, tongue tickling in an innovative style that is a mixture of Andhra and Rayalaseema cuisines. Started the preparation by dry roasting all the ingredients. I have dry roasted all dals first because they need much time for roasting, later added other ingredients one by one. While dry roasting these ingredients release a wonderful aroma. Later added them to a mixie and ground to make a powder. This tasty Idly Karam Podi tastes best when eaten with Idly by adding little ghee and even tastes super with hot rice and a dollop of ghee.
Come.. peep into my kitchen, know the ingredients list, step-by-step photos and watch preparation video and try out today. Its simple, easy and very quick to make. Prepare a cup full and store it in an air tight container and use whenever needed. Enjoy...!
INGREDIENTS :
For making Masala :
1/4 cup Chana Dal
3/4 tsp Urad Dal
1/2 tsp Jeera
1 tsp Coriander Seeds
Few Curry Leaves
Little Tamarind
1 tsp Dried Coconut
6 Garlic cloves
1/2 tsp Salt
1/2 tsp Red Chilly Powder
METHOD :
1) In a pan, dry roast chana dal, urad dal, jeera, coriander seeds, curry leaves, tamarind, dried coconut and garlic cloves.
2) Add them to a mixie and add salt & red chilly powder.
3) Grind to make powder.
4) Tasty, tongue tickling Idly Karam Podi is ready to taste. 5) Store in an airtight container and use whenever needed.
Preparation Time : 15 min. Cooking Time : 40 min. To Serve for : TWO Know about the Recipe :
Before my entry into TV9 Chef No.1 Reality Cookery contest, I was more into traditional Indian and south Asian cooking like Chinese, Thai and so... But when I decided take part in this prestigious Reality Contest, I along with my sister started exploring all the world cuisine, famous chefs across the globe, reading books, knowing about more culinary skills because the target was very high and winning Chef No.1 Title was not that easy. It was the first Master Chef show of Telugu states. I took it very seriously from the beginning. On my first audition, I have decided to present a different and new style of Chicken dish because chicken blends well any masala and tastes best. Then chosen to prepare a royal, traditional Srilankan style of chicken curry. It came out very well and our judge Chef Sudhakar N.Rao was very much impressed with my dish. I have got selected to enter into Chef No.1 kitchen. This is how my journey of Chef No.1 Title started with Srilankan Kings Mustard Chicken Curry.
Today I am sharing this winning recipe "Kings Mustard Chicken Curry", a unique, traditional, royal Srilankan style. This is a very famous recipe cooked in Royal families of Srilanka made using mustard powder. Srilakan cuisine generally includes using of fresh turmeric, fresh coconut extract and fresh pandan leaves. So, I have prepared a unique masala using fresh turmeric, mustard seeds and ground it in pestle mortar adding little water. Marinated chicken with mustard powder along with salt, red chilly powder and black pepper powder. First cooked this marinated chicken in oil, then cooked in water and finally cooked in fresh coconut extract. To bring a unique and beautiful aroma, Srilankans even add a small sandal wood stick while cooking this chicken. Because of non-availability I have not used pandan leaves and sandal wood stick. Mustard powder, fresh turmeric and coconut extract brings a unique flavour, spicy, authentic and some different taste to this delicious "Kings Mustard Chicken Curry". It tastes awesome when eaten with roti or rice.
Friends.. why to cook chicken in same old, known style always...?? Do enter my kitchen, check all the ingredients, detailed step-by-step instructions with photos and watch recipe video and try this new, unique, traditional Srilankan style "Kings Mustard Chicken Curry" today. Its a must try delicious, spicy Recipe...! Happy cooking...!
INGREDIENTS :
For Marination :
200 grams Chicken
1 tsp Salt
1 tsp Red Chilly Powder
1 tsp Mustard powder
1 tsp Black pepper powder
For Masala :
1 inch Fresh Turmeric
1 tsp Mustard Seeds
Little Water
For Curry :
2 ladles Oil
3/4 cup Onion
2 Green Chillies
Curry leaves
1 tsp finely chopped Garlic
2 Ilaichi
1 inch Cinnamon Stick
5 cloves
2 Dry red chillies
1 tsp white vinegar
1 cup Water
1.5 cups Fresh coconut extract
METHOD :
1) Marinate chicken adding salt, red chilly powder, mustard powder and black pepper powder for 10 min.
2) Now grind fresh turmeric and grind mustard seeds by adding little water in a pestle mortar. Keep this masala aside.
3) In a pan, heat oil and add marinated chicken.
4) Cook chicken in oil for 10 min. and keep aside.
5) In an other pan, add oil and saute onion, green chillies, curry leaves, chopped garlic, whole garam masala and dried red chillies.
Cooking Time : 25 min. For making : 15 samosas Know about the Recipe :
Chitti Samosa / Chota Samosa is one of the most favourite and craziest appetizer / snack of Hyderabad. We usually prepare different fillings using different veggies like potatoes, onion, sweet corn, carrot and even chicken to make these triangular, awesome, crispy samosas. After filling with your favourite ingredients mixture, these cute, little samosas are deep fried / baked in an oven. Tastes super with Mint chutney / Tomato Ketchup.
Today I am making Ribbon Samosa using ready samosa sheets filled with a very simple, easy cabbage mixture. Follow my step wise pictures and simple instructions to make these crispy, tasty "Ribbon Samosa" at home for your dear ones. Enjoy cooking...!!!
INGREDIENTS :
Samosa Sheet
4 tsp Oil
1/2 cup Onion
1 cup Cabbage
1 tsp Salt
1 tsp Red Chilly Powder
Coriander leaves
1/2 tsp Garam Masala
1/2 tsp Dhaniya powder
Oil for deep fry
Water
METHOD :
1) Heat oil in a pan.
2) Saute onion.
3) Add cabbage, salt, red chilly powder and fry well.
4) Add coriander leaves.
5) Add garam masala, dhaniya powder and mix well.
6) Cabbage filling is ready to use in samosa.
7) Take a ready samosa sheet.
8) Apply water to the edges of the sheet.
9) Add a spoon of cabbage mixture.
10) Roll to make traingles and close the edges tightly.
11) Drop all the samosas in hot oil.
12) Deep fry till they turn golden colour.
13) Crispy, tasty Ribbon Samosas are ready to taste now.
