Andhra Chicken Curry

Plaintain fry / vazhakkai varuval

Spicy Varuval Chicken

Learn how Chef Loganathan from Chettynad Restaurant cooks the house speciality, spicy varuval chicken.

Chicken Ghee Roast

Visit: http://goo.gl/U1R4iV

Pepper Chicken

Egg Chilly

Chicken Kabab

This chicken kabab recipe is my own recipe i've been preparing this recipe for years experimenting through the years i've have some how perfected the recipe i will be posting 2 other versions of chicken kababs soon..do give this recipe a try...good luck in your kitchen

Mylapore Chicken Thokku (Chicken semi gravy)

Chicken Thokku is so tasty when served with biryani, parotta or rasam rice...

Chicken Recipe - Mother's Chicken Curry - Chicken Curry Indian

Mother's Chicken Curry - Origin

Chicken Recipe - Mother's Chicken Curry - is very great dish based on South Indian style of cooking specially from Andhra and Tamil cuisines. The authentic aromatic spices dry roasted, powdered and added to chicken.

Mother's Chicken Curry - Spices and cooking method
Chicken Recipe -Mother's Chicken Curry - boneless chicken pieces are used.Sesame oil is preferred. Chicken pieces cooked in onion tomato gravy with the spices in slow cooking process. The special ingredient is shallots,cumin,garlic and peppercorns were crushed, roasted in ghee with curry leaves and added to the curry enhance the taste. Mother's chicken curry is a healthy dish, less spicy and less oil.

Mother's Chicken Curry - Nutritional health benefits
Chicken Recipe - Mother's Chicken Curry - Chicken is known to be an excellent source of protein.These low-fat proteins helps in losing weight quickly.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.Onion, tomato ,ginger,garlic, shallots, peppercorns, cumin, curry leaves have more medicinal properties and good for health.

Mother's Chicken Curry - Serving method
Chicken Recipe - Mother's Chicken Curry - is perfect dish for lunch or dinner. Mother's chicken curry served as a main course for family gatherings, friends, parties or sunday meal. This excellent dish can go well with rice, biryani, roti, naan, paratha, phulka, idli or dosa. Mother's chicken curry is must try dish that anyone can do in a quick time.Simple dish but stays forever in taste.

Ingredients

Boneless Chicken -1kg
Turmeric powder-1 tsp
Salt to taste
Sesame Oil

For the Tempering / Tadka:

Cardamoms-2
Cloves-4
Cinnamon bark-3 pieces
Curry leaves-2 spring
Fennel seeds-1/2 tsp

For the Sauté:

Onions-2 medium
Green chillies-2 medium
Garlic paste-1tsp
Ginger paste-1tsp
Tomatoes- 2 medium (make it puree)

Spices Used

Red chillies-6
Coriander seeds-4tbsp
Cumin-1tbsp
Fennel-1/2tbsp
Mustard-1/2tsp
Urad dal-1/4tsp
Peppercorns -1/2tbsp
Curry leaves-2 sprig

For the pestle masala:

Garlic cloves-4
Shallots-10
Pepper-1/2 tsp
Cumin-1/2 tsp

Garnishing

Fresh Coriander -- 1/3 bunches

Preparation method:
Dry roast the spices and make a fine powder and keep aside.
Heat oil in a pan, add cloves, cinnamon, cardamom, fennel seeds and curry leaves.
Add chopped onions and green chillies and sauté it
Add ginger garlic paste and fry it.
Add tomato puree and the curry powder with turmeric and the salt.
Allow it to cook for few mins in a medium flame.
When the oil floats on the top, add the chicken pieces and mix it well
Cover it and cook it for the 5 mins in a low flame.
Add water and cook it for 10 mins in a low flame.
Crush the garlic, shallots, cumin, and pepper using pestle.
Heat ghee in a pan ,add crushed mixture and curry leaves.fry it gently.
Add it to the chicken curry and mix it well.
Garnish with fresh coriander leaves and serve it hot with rice or roti.

Butter Chicken - Sanjeev Kapoor's Kitchen

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In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India.

Hot and Spicy Pepper Chicken - Chettinad Pepper Chicken - Pepper Chicken Recipe

This hot and spicy chicken recipe from Chettinadu is very famous..Chicken cooked in pepper gravy gives a distinct aroma and taste. Try this out...

Chettinad Chicken Curry - Hot and Spicy Chettinad Chicken Curry

A hot and spicy chicken curry from South India..You will love this recipe... We will take you through how to make this at home..Try this out ...

Chettinad Pepper Chicken - Dry

Chicken Pepper Fry

A simple and easy preparation ...a tasty dish...and a great combination for almost everything.....everyone will like this..

Pepper Chicken / Milagu Kozhi Varuval

Ingredients:

Chicken as I have taken ,onion - 1,ginger-garlic paste - 1 tsp, pepper - 1-2 tsp, chili powder - 1/2 tsp (as per your tongue), saunf (aniseed) - 1 tsp, turmeric powder - a pinch, salt.

Method:


STEP 1:
Boil the chicken with little chillie powder and ginger- garlic paste,salt without adding water to it (since chicken has lot of moisture content,no need to add water while boiling).


STEP 2:
Add oil to the kadai and fry onion and ginger garlic paste,till golden brown and add the four dry ingredients(pepper,saunf (aniseed),turmer­ic powder and salt) and saute it for 2 min and then add the boiled chicken.(NOTE: pls don't discard the water in the boiled chicken, just add that also,to enchance the taste).pls check the taste of salt and spice at this time.cook the chicken till golden brown (for atleast 10-15 min).
Relish this pepper chicken which aptly goes with Rice, Curd rice, Chappathi, Sambhar sadam (rice), Rasam sadam (rice).

Athirady Chicken Kuzhamphu

Tamil food

A typical Tamil meal consists of many spicy and non-spicy dishes. Except for Brahmins and a couple of non-Brahmin castes, Tamils eat more non-vegetarian food. However, on a typical day, a Tamil family will eat mostly vegetarian food, and the intake of meat is much lower compared to Western countries. Many of these dishes are typically mixed and eaten with steamed rice, which is the staple food of the region.

Tamil cuisine groups dishes under five slightly overlapping categories.

Gravy dishes to be mixed in rice

First are the dishes that necessarily are mixed with rice. The sub-categories under this head are: Kuzhambu, Sambhar, Paripu, Rasam, Thayir, and Kadaiyals. There is a great variety of dishes under each sub-category. For example, under "Kuzhambu", common dishes include Kaara Kuzhambu, Poondu Kuzhambu, Vaththal Kuzhambu, Payarruk Kuzhambu, Mor Kuzhambu.

Accompaniments

Foods in the second category are the side dishes that accompany such mixtures, including Kootu, Kari, Poriyal, Pickles in India and Pakistan, and Papadum.

Standalone snacks

In the third category are the short snacks and their accompaniments, including Vadai, Bonda, Bajji, Soups, various chutneys, and Thayir Pachadi.

Dessert

The fourth category encompasses the rich, sweet dishes that serve as desserts, including Payasam, Kheer, Kesari Bhath and a plethora of other Indian sweets.

Fast foods, or light meals

The fifth category includes "Tiffin," or light meals, which includes various types of Idlis, Dosai, Poori, Pongal, Uppma, Idiyappam, Aappam, Adai, Parotta, and Paniyaram. Preparations from the fifth category are served for breakfast and dinner, but usually not as a midday meal.

Tamil cuisine offers primarily light breakfast, lighter dinner, a heavy midday meal and evening snacks, often served with tea or coffee. The Rasam is mixed with rice, usually eaten accompanied by crisps. The last of the courses will invariably be rice with curd or yogurt, usually taken along with pickles.

Throughout the meal, the side dishes are served and eaten with the courses, depending upon one's taste or choice. Side dishes are constantly replenished during any meal. Desserts are served as a last course. After the meal, guests retire to the living room and conclude with banana and freshly made Paan, consisting of betel leaves, betel nuts and lime. Paan is considered a digestive aid.

Tamil non-vegetarian meals are similar, except that the first and second courses are usually replaced by various Biryanis and non-vegetarian gravies.

In either case, a typical meal (lunch or dinner) will be served on a banana leaf. Meals are often accompanied by various pickles and Appalams.

Food is generally classified into six tastes–sweet, sour, salt, bitter, pungent and astringent. Traditional Tamil cuisine recommends that one includes all of these six tastes in each main meal eaten. Each taste has a balancing ability and including some of each provides complete nutrition, minimises cravings and balances the appetite and digestion. 

• Sweet: Milk, Butter, Sweet Cream, Wheat, Ghee (clarified Butter), Rice, and Honey
• Sour: Limes and Lemons, Citrus Fruits, Yogurt, Mango, and Tamarind
• Salty: Salt or Pickles
• Bitter: Bitter Gourd, Greens of many kinds, Turmeric, and Fenugreek
• Pungent: Chili Peppers, Ginger, Black Pepper, Clove, and Mustard
• Astringent: Beans, Lentils, Turmeric, Vegetables like Cauliflower and Cabbage, and Cilantro

Chettinad cuisine

Chettinad cuisine is famous for its use of a variety of spices in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered an essential part of a meal. They also use a variety of sun-dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.

Most of the dishes are eaten with rice and rice-based accompaniments such as Dosais, Appams, Idiyappams, Adais and Idlis. The Chettinad people, through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include Idiyappam, Paniyaram, Vellai Paniyaram, Karuppatti Paniyaram, Paal Paniyaram, Kuzhi Paniyaram, Kozhakattai, Masala Paniyaram, Adikoozh, Kandharappam, Seeyam, Masala Seeyam, Kavuni Arisi and Athirasam.

Popular Chettinad dishes:

Vegetarian: Kevar Kalli, Idli, Sambar, Vadai, Rasam, Dosa, Thayir Sadam (yogurt rice), Thayir Vadai (yogurt-soaked fritters), Kootu (vegetables in wet style), Poriyal/Kari (vegetables in dry style), Murukku, Uthappam, Idiappam, Appalam (deep fried lentil-flour crisps) and Papadum (baked lentil-flour crips), freshly made Thayir Pachidi (yogurt mixed with fresh vegetables)

Non-vegetarian: Karuvattu Kuzhambu (salted, dried fish in sauce), Chettinad Pepper Chicken, Fish Fry, and Kanji with "old fish" gravy

South Indian cuisine

South Indian cuisine includes the cuisines found in the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.

Similarities and differences among cuisines

The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The four cuisines have much in common and differ primarily in the spiciness of the food.

Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice. North Karnataka, on the other hand, consumes more ragi and jowar, while the Telangana state uses more jowar and bajra. Consumption of rice is more common among certain Brahmin communities.