Chicken kola urandai /Minced Chicken balls

Chicken Kola urundai/Minced Chicken ,Photo

Ingredients:

Grounded chicken - 1/2 kg
Onion-1small
Fennel seeds - 1 tsp
Coriander seeds-1/2tsp
Gingergarlic paste-1tsp
Green chili - 4 or 5
Kasa Kasa (poppy seeds) - 1/2 tsp
Pepper powder
Cashew - 5
Salt - 1/2 tsp
Egg - 1
Breadcrumbs - 5 tsp
Oil - for fry

Method:

Chicken Kola Urundai

• Heat the 1 tsp oil in kadai add fennel seedsadd onion saute well slighty brown add,  ginger, garlicpaste.Green chili, kasa kasa, cashew saute for 5 minutes and grind it as powder with 2 tsp of grounded chicken
• Boil the grounded chicken in water with 1/4 tsp of turmeric powder, little gingergarlic paste,pepper powder and salt
• Beat the egg with little salt and pepper powderkeep it ready
• Filter the water and smash the chicken in hand And  mix the grinded powder with boiled chicken and make it as doughAnd make small balls
•  Dip the balls in egg And roll over the bread crumbs 
• Fry the balls in Oil 

Enjoyyyy

Malabar Erachi pathiri / stuffed Chicken Masala

Malabar Erachi pathiri / stuffed chicken 

For Dough(Pathiri):

Wheat flour - 1cup
All purpose flour /maida- 1cup
Salt
Water

For Chicken Filling:

Boneless Chicken - 1/2 kilo
Turmeric Powder - 1/4tsp
Chopped Onion - 1big
Chilli powder - 1/2tsp
Tomato sauce -1/2 tsp
Ginger Garlic paste- 1tsp
Garam masala Powder -1/2 tsp
Coriander leaves - little
Mint leaves - little
Green chilles -1 -2tsp

Method:

• Cook the chicken with salt,turmeric ,chilli powder,Garam masala , Ginger Garlic paste and little water.
• Allow to cool . Mince the chicken and set it aside.
• In a pan heat oil and add chopped onion saute till slightly brown add ginger,garlic paste,green chillies
• Add the minced cooked chicken and saute for a while.add tomoto sauce
• Add chopped mint leaves and coriander leaves.
• Adjust the salt.Filling is ready.Keep it aside.
• In a bowl mix together wheat flour,all purpose flour and salt.Add enough water and make a smooth dough.
• Divide into equal sized small balls  .
• Roll it like poori and add the filling in the centre.
• Cover it with another poori/ pathiri.
• Slowly press the edges using fingers to seal/or u can use fork to seal the edges all the masala in.

Repeat the same process .
Heat oil in a pan .
Deep fry the pathiris.
Serve hot....enjoy

Chicken Kurma

Ingredients:-

Chicken- 1lb
Onion-1(Medium sized, chopped)
Finely chopped tomoto- 1
Garlic&garlic paste-1tsp
 Oil - 2tbsp
Cinnamon stick -1(of 1")
Saunf(fennel seeds)-1/2 tsp
Clove-2 Turmeric powder-1/4 tsp
Chillipowder-2tsp,
Dhaniya powder-1 tsp
Salt - to taste

Grinding:

Coconut-1/2cup

saunf-little

GreenChilles

Cashew-5

Kaskas-1/4tsp

grind it Nicely

Method:-

• In A Pan add1 tbsp of oil Add a pinch of saunf and whole gram masala then  Saute the onion and then add  garlicand ginger paste
•  Saute until raw smell goes
• Add the chicken along with the fried onions .fry for few minutes till the chicken turns white.
• Then add chilli powder ,coriander powder and turmeric powder and little salt 
• Add Tomotoes cook for 5 t0 10 minutes
• Then add the grounded masala along with required amount of water and salt, allow it to thicken.

Finally garnish it with the Curry leaves& Coriander leaves 

Liver Pepper Fry / ஈரல் மிளகு வறுவல்

Liver Pepper fry

Ingredients:


Chicken Liver – 1 lb (around 450 grams)
Shallots / Pearl Onions (chopped finely) – 4
Ginger Garlic Paste – 1 1/2 tsp
Pepper  – 2 tsp
Garlic- 5-10
Cumin  – 1 1/4 tsp (optional)
Chili Powder – 1 – 1 1/2 tsp
Turmeric Powder – 1 pinch
Cumin Seeds – 1/8 tsp
Salt to taste
Oil – 1 1/2 tbsp
Cilantro / Coriander leaves – for garnishing
Water
I prefer to use shallots over the regular onions as it gives a great flavour and its much healthier than its big brother. Shallots play a vital role in this dish as it gives a nice
flavour to this spicy dish.


Method:

• CleanChicken Liver. Add turmeric powder and soak it for couple of minutes. This helps to sanitize the chicken. This would take a minute or so and then add chicken liver cut in small cubes and cook them 
• Add 1 1/2 tbsp of oil in a pan,Add chopped onions and saute it for a while.
• Add turmeric powder and let it blend with the onions.Before it turns golden brown 
• Sprinkling salt at this stage helps the dish to cook fast
• Add 1 1/2 tsp of ginger garlic paste and mix it well until the raw smell disappears. 
• Add chili powder, .In Mixie crush garlic,pepper,cumin seeds, salt. Mix it with the chicken liver.
• Add little water and let it cook until the water evaporates.
• Keep tossing until you see the oil leaving the pan (in small amount).
• Garnish with cilantro/coriander leaves & serve it with hot rice.

Chicken Briyani

Chicken Briyani Recipe
i dedicated this  recipe by friend nithya's amma ...she is my Guru..thank u amma ........


Ingredients
1 lb Chicken, cut into medium-sized pieces
2 big Onions, sliced
2 big Tomatoes, sliced
3 Green Chilies, cut slanted
2 to 3 tsp Ginger-Garlic Paste
1/2 tsp Turmeric Powder
2 -2½ tsp Chili Powder

Garam Masala-Whole
2 Cloves
1 Bay Leaf
1 Cardamom
2 medium-sized
Salt to taste
5 tbsp Oil (with a 1tsp of  butter or ghee)
A pinch of Food coloring/Saffron
3 cups Basmatic Rice
1/4 cup Mint Leaves (Pudina)
Coriander Leaves (Cilantro)


Method:
In pan/cooker  add 5 tbsp oil. When the oil gets hot, add whole garam masala items and stir well.
Add onions to the pan and sauté them for a few minutes....Slightly brown
Add mint leaves and ginger garlic paste to the onions. 
Again, let them sauté for a few minutes Till raw smells goes.
Then Add Chicken to it salute till when Chicken turns to White 
Add tomatoes, green chilies, turmeric powder, chlli powder,  salt. add little curd ...
Cook for a few minutes. Stir in some water and cover the pan with a lid.

Allow the chicken to cook for sometime, till gravy has been formed and the oil comes out on top.
Now add Water (3 cups for 2 cup of rice )when Water get boiled add the soaked Rice(30 minutes)l to it
If you r cooking in cooker then leave it for 12-15 minutes (without Whistle)
If not cook in closed cointainer for 15-17 minutes
Garnish the biryani with  coriander leaves. Serve hot, along with onion cucumber raita  and Egg


Happy Cooking