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Pallipalayam Chicken Fry

This recipe is very simple but  very tasty and one of my all time favorites. Not sure if this is originated from the place Pallipalayam near Erode.

Small onions, unseeded red chilies and no extra water added is the secret of the recipe. Chicken with bones is preferred for better taste. This uses more oil, if you dont prefer use less or remove the excess after cooking.

I usually skip garlic, coconut and coriander leaves. Don’t be alarmed with the red chili count, deseeded one tastes less spicy and that is what adds the taste.

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Kongu Nadu Kozhi Fry

I’m a big time addict of home cooked food, coz you know whats going inside your body, you can add or skip what you like and add/reduce spice level based on your taste. When you are lazy but still feel like eating home made tasty chicken, here’s a treat for your taste buds, Kongunadu Kozhi Varuval.

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Nilgiri Chicken Korma

I started enjoying mint and coriander flavor with chicken and wanted to try out something new and different. While searching I found this recipe interesting and tried it with a little customization. So feel free to experiment with what you like or don’t like and share how it turned out.

Nilgiri Chicken Korma

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Egg Masala/ Muttai Thokku

Cook Time :20 Min | Servings : 2 Persons

Egg Masala/ Muttai Thokku

Well, here’s a quick egg masala. Egg is rich in protein and other vitamins and a daily dose is healthy. Here in the US, eggs taste a little different, probably because of what the hens are fed. For a similar taste to India try buying vegetarian fed hen eggs or organic.

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Chicken Jalfrezi

A restaurant style Chicken Jalferazi cooked in yogurt and tomato. This tastes good along with Naan or Chapathi.

Chicken Jalferazi

Chicken Jalfrezi
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Chicken – 1 lb
  • Oil – 3 tsp
  • Cumin Seeds – 1 tbsp
  • Garlic – 6 nos
  • Green Chili – 2 nos
  • Tomato – 1 no
  • Salt – 1/4 tsp
  • Pepper – 1/4 tsp
  • Coriander Powder – 2 tsp
  • Turmeric – 1/4 tsp
  • Yogurt – 3 tbsp
  • Water – 1 cup
  • To fry separately :
  • Oil – 3 tsp
  • Cumin – 1/2 tsp
  • Onion – 1 ( Medium )
  • Tomato – 1 no
  • Green Capsicum – 1 no
  • Red Chili Powder – 2 tsp
  • Garam Masala – 1 tsp
Instructions
PREP:
  1. Cut the Chicken in to small pieces.
  2. Chop the onion and tomatoes into small pieces.
  3. Slit open green chili.
  4. Chop garlic into very fine pieces.
  5. For the items given in “To fry separately”, chop the onion into length wise, tomato into small pieces, slit open green chili and chop the capsicum in to medium size pieces.
COOKING:
  1. In a wok heat oil, when hot, add cumin. When cumin splutters add the finely chopped garlic, green chili and fry for 30 sec. Add the tomatoes and fry till they become gravy. Add the Salt, turmeric, yogurt, pepper powder, coriander powder and chicken. Add the water and mix well. Check for the Salt. Let it cook well and becomes semi thick gravy or till the oil separates.
  2. In an another pan, heat oil. When hot add cumin in the “To fry separately” section. Add the lengthwise cut onions and saute well till they turn brown. Add the tomatoes and cook for 2 min. Add the chili powder, capsicum, garam masala and fry till the masala is cooked well.
  3. Combine the items from Step 3 to Step 2 and mix well. Garnish with coriander leaves.
Notes
If you want it little gravy, don’t fry till all water evaporates.[br]Since I didn’t have green bell pepper I used red.[br]Serve with Roti, Chapathi, Naan.

 

Kadai Chicken

Kadai Chicken or Chicken Kadai is a very famous restaurant delight. They match very well with Naan, Parota or Chapathi.

Kadai Chicken

Kadai Chicken
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Chicken – 1 lb
  • Oil – 3 tsp
  • Onion – 1 ( Medium )
  • Ginger – 1 inch
  • Garlic – 6 nos
  • Green Chili – 2 nos
  • Tomato – 1
  • Red Chili Powder – 1 tsp
  • Turmeric – 1/4 tsp
  • Salt – 1/4 tsp
  • Coriander Leaves – 2 tbsp
  • To Grind :
  • Cinnamon – 1 inch
  • Cloves – 2 no
  • Cardamom – 2 no
  • Cashew nut – 5 nos
  • Coriander Seeds – 2 tsp
Instructions
PREP:
  1. Grind the items given in the ” To Grind” section to a very fine paste. Chop the onion finely. grind ginger, garlic and green chili to a fine paste. chop the coriander leaves. Cut the chicken into small pieces.
COOKING:
  1. In a wok heat oil, when hot add onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato and fry till it become gravy Add the ground masala paste and fry till Oil separates. Add the chicken, red chili powder, turmeric, salt, water – 1 cup and cook till chicken is completely cooked and water is completely drained.
  2. Add capsicum, coriander leaves saute for 2 min. If you like add ghee 1/2 tsp at the end.
Notes
If you want it little gravy, add some more water and don’t fry till all water evaporates.[br]Serve with Roti, Chapathi, Naan.

 

Chilli Prawns / Chili Shrimp

Another restaurant like Chili shrimp. This one tastes much alike Chinese restaurant dish. I bet kids would love it.

Chilli Prawns / Chili Shrimp

 

Chilli Prawns / Chili Shrimp
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Fresh or Frozen Shrimp – 1 pckt ( 20-25 count Medium Sized )
  • Ginger – 1/2 tsp ( finely chopped )
  • Garlic- 1/2 tsp ( finely chopped )
  • Soy Sauce – 2 tsp
  • Corn Flour – 1/2 tsp
  • Red Chili Sauce – 3 tsp
  • Sugar – 1/2 tsp
  • Vineger – 1 tsp
  • Salt – 1/4 tsp
  • Red Food Color – 1/8 tsp
  • To Fry :
  • Oil – 3 tsp
  • Onion – 1 ( Medium )
  • Green Chili – 3 no
  • Spring Onion – 4 stks
Instructions
PREP:
To Marinate :
  1. Clean the shrimp, remove tails, head and devein, wash thoroughly. Cut into very small pieces. Marinate prawn with the items given in “To Marinate” section for 1 hr. Finely chop ginger and garlic. Chop the spring onion.
COOKING:
  1. In a pan heat oil, when hot add onion. Fry till onion turns brown. Add green chili and the marinated prawn and fry in high flame. Stir often to avoid burn. Fry till the water is evaporated and the shrimp is cooked. Add the spring onion at the end.
Notes
Shrimp will be cooked very fast, overcooking it makes rubbery.[br]Serve this with any fried rice, tastes like restaurant style chili prawn.

(*) This is based on recipe from Spiceindiaonline