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Today, in the afternoon, I went to the cafeteria for lunch. A colleague of mine was kind enough to bring some chicken she had cooked to share with us. It tasted so good that I had an unusually huge lunch. The inspiration drove me to write a recipe on a Kannada cuisine.
Here is the one, try it and let me have your comments
Kannada Chicken Curry Dish
Needs:
1 medium sized chicken.
2 tsps. Chilly powder.
1 tsp. Turmeric power.
2-3 onions (sliced).
2 tomatoes (chopped).
½ tsp. Kachampuli (vinegar) or one lemon.
Salt to taste.
2-3 tbsps. Ghee or oil
Serves3 People, amply
Masala Needs:
1 pod garlic,
1-inch piece cinnamon,
2 tsps. Cumin seeds (jeera),
3-4 cloves,
1tsp. Poppy seeds,
8-10 pepper corns,
A small bunch coriander leaves,
2 tsps. Coriander seeds,
½ coconut.
Preparation:
First, as it is with every Indian cooking, grind the masala. You can use a mixer to grind or you can ground the traditional way using pestle.
It is said in Indian cooking, the pestle enhances the aroma of the masala. Now, clean and cut the chicken into desired pieces of medium sizes. Having smaller chicken pieces ensure that the masala sinks completely into them. Smear and mix salt, turmeric powder and chilly powder with the chicken and marinate it for some time.
After some time, fry the onions in ghee or oil until they are light brown and then drop the tomatoes and chicken pieces. When meat is almost cooked, add the ground masala and cook;
When you feel that the chicken is cooked, add vinegar or squeeze in the lemon juice and remove from fire.
Now you have the perfect curry that goes with rice, then chapattis, idly etc etc.
Here is the one, try it and let me have your comments
Kannada Chicken Curry Dish
Needs:
1 medium sized chicken.
2 tsps. Chilly powder.
1 tsp. Turmeric power.
2-3 onions (sliced).
2 tomatoes (chopped).
½ tsp. Kachampuli (vinegar) or one lemon.
Salt to taste.
2-3 tbsps. Ghee or oil
Serves3 People, amply
Masala Needs:
1 pod garlic,
1-inch piece cinnamon,
2 tsps. Cumin seeds (jeera),
3-4 cloves,
1tsp. Poppy seeds,
8-10 pepper corns,
A small bunch coriander leaves,
2 tsps. Coriander seeds,
½ coconut.
Preparation:
Image via Wikipedia
First, as it is with every Indian cooking, grind the masala. You can use a mixer to grind or you can ground the traditional way using pestle.
It is said in Indian cooking, the pestle enhances the aroma of the masala. Now, clean and cut the chicken into desired pieces of medium sizes. Having smaller chicken pieces ensure that the masala sinks completely into them. Smear and mix salt, turmeric powder and chilly powder with the chicken and marinate it for some time.
After some time, fry the onions in ghee or oil until they are light brown and then drop the tomatoes and chicken pieces. When meat is almost cooked, add the ground masala and cook;
When you feel that the chicken is cooked, add vinegar or squeeze in the lemon juice and remove from fire.
Now you have the perfect curry that goes with rice, then chapattis, idly etc etc.
Enjoy, but work out to burn these extra calories.. :-)
Watch this blog for more recipes... Try the cuisine and drop your comments on the blog for more inspirations....
1 comments:
Ennada Kalyanam nu sonnathum samaikka ellam kathukittu irruke. Wife a impress pannava.
Pathuda, Appuram kalam pura neetham samaika vendiyathu irrukum.
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