ULTIMATE SNAKEGOURD COCONUT FRY

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ABSOLUTE COUNTRY CHICKEN KUZHAMBU

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For your reference, the video tutorials of Absolute CountryChicken Kuzhambu is now playing on the youtube channel.

SUCCULENT COUNTRY CHICKEN PEPPER-FRY

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Ingredients:

Country Chicken 300g
Shallots 75 gms peeled
Curry leaves a fistful
Coriander leaves, a fistful
Garlic cloves 15 gms
Ginger20 gms
Coriander powder roasted 2 tbsps
Turmeric 1 tsp
Pepper powder 1 tsp
Cold compressed groundnut oil 2tbsp
Castor oil 1 tsp
Cloves 6
Red chilly powder 1tsp
Cinnamon 2 inches
Star anise 1
Cardamom 2
Fennel seeds 1 tsp
Bay leaves 2


Procedure:

Grate the ginger and garlic
Chop the shallots
Wash the chicken chunks thoroughly 
Heat the pressure pan with 2 tbsps oil
Add fennel seeds to fry.
Add cinnamon, bay leaves, cloves, cardamom and star anise. Fry until the flavour burst out.
Add shallots, curry leaves, ginger garlic grates
Add turmeric, coriander powder and red chilly powder.
Add the chicken chunks and saute for few seconds until the chunks turn pale and shrivelled.
Add tomato dices and saute for 5 seconds on low heat.
Add salt and 100 ml water. 
Stir well.
Cover and place the weight.
Allow three whistles and simmer for five minutes.
Turn off the heat.
Wait for cooling.
Open the lid.
Turn on the heat.
Add castor oil. The country chicken is to be cooled before we eat.
Saute for three to five minutes on low heat.
Add coriander leaves.
Add the reserved half tsp pepper as a final touch.
Saute until the chunks turn succulent and sumptuous.
Turn off the heat and transfer to the serving bowl

It is very tasty with hot chappathis, Rotis.
It suits with hot steamed rice too.

This is a versatile dish.

TEASER

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DIVINE PINEAPPLE RAVA KAESARI

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dedicated to Valentine's Day Celebrations!

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YUMMY COLOSTRUM MILK PUDDING/SEEMBAL

SEEMBAL OR COLOSTRUM MILK PUDDING is made by mixing the jaggery, cardamoms, pepper and dry ginger with the milk produced by the cow after just delivery of her calf. The milk of the first five days are very thick and pale yellow coloured and very nutritious and immune booster for the newborn. This milk is rich in antibiotic and high protein. This dessert is enjoyed occasionally.

How to make traditional way?

Preparation time 10 minutes
Cooking 30 minutes.
Yield two to three servings.

Ingredients: 

Colostrum milk 750 ml
Jaggery 250 gms
Cardamom 7 crushed to a coarse powder
Dry ginger 10 gms crushed to a coarse powder
Pepper Powder 1 tsp

Procedure

Mix the jaggery, Pepper, Dry ginger and Cardamom powders with the milk and give some good stirs to incorporate every ingredient combine together.

Heat the pressure pan with 200 ml water over medium heat.

Pour the mixed milk contents into the container that fits inside the pan.

Place the container with milk in the pressure pan.

Steam the milk without placing the weight.

Steam for 30 minutes.

Turn off the heat.

Set aside to cool down.

Take out the steamed pudding. Let it cool for 10 minutes.

Run the knife along the edges of the pudding.

You invert into a dry plate.

Or You cut the pudding into rectangular pieces.

Enjoy the soft and porous texture and amazing taste!

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SUPER TASTY POTATO BONDA

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HOW TO MAKE CRISPY POTATO CHIPS IN A JIFFY

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YUMMY COCONUT FUDGE/ THENGAI BURFI

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KALAKKI OMELETTE

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Kalakki Omelette! Kongu Special Omelette! It is the popular side dish in every home of South India often. Kongu people do this magic omelette for their beloved ones with fresh cow ghee. 

This is a standalone dish sometimes for kids in the evening every day!
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DELIGHTFUL MURUNGAI SAMBAR MEAL/ONE-DISH MEAL

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Irresistible one dish meal!

NUTRI -SESAME LADDUS

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XTRA-DELICIOUS CHICKEN KUZHAMBU

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Here is how to make Xtra Delicious Chicken kuzhambu!

Do watch the video for your reference!

 Each dish with chicken as the main ingredient is unique of its own and caters to every different taste buds. Succulent chunks with attached bones of chicken in a thin soup inviting the foodies that just cannot resist.This is an absolute must-have on Nonveg Dinner Table. This kuzhambu is the ultimate pleaser of every nonvegetarian guy.  Kongu traditional recipes boast of various flavours of chicken curries that are being versatile to any main meals. 

This chicken kuzhambu will definitely leave you asking for more and more!

How to make!

Take a look here

Ingredients:

Broiler chicken with bones 150 gms
Fennel seeds1 tsp
Star anise 2 pcs
Cinnamons 3 inches crushed roughly
Cloves 7-8 pcs
Cardamoms 2 whole
Tomato one medium size diced
Coriander powder 3 tsps
Pepper powder 1 tsp
Shredded coconut 50 gms
Curry leaves fresh 30-40
Turmeric 1 tsp
Red chilly powder 1/2-1 tsp as per your choice. 
Coriander leaves 10 gms
Salt 3/4 tsp
Ginger Garlic grates each 5 g
Poppy seeds 1 tsp
Shallots 25 gms


Procedure:

Heat oil in a pressure pan over a medium heat.
Add Star anise, Fennel seeds, Cinnamons, Cardamoms and cloves to fry.
Now, add shallots and saute until they turn translucent.
Add turmeric, coriander powder, chilly powder and pepper powder.
Saute on a medium heat.
Add curry leaves.
Saute for a while.
Add washed and drained chicken
Saute for 10 seconds on a low medium. The constant heat in the pressure pan is sufficient to saute.
Sauting until the chicken chunks turn pale and shrivel to be done.
Add salt, coriander leaves and close the pressure pan and place the weight.
Allow one whistle set aside.
Wait until the entire pressure released.
Meanwhile, blend the coconut and poppy seeds with 15o ml water running the mixer.
Blend to smooth paste.
Keep ready.
Open the lid and turn on the heat.
Allow medium heat.
Stir for few seconds.
All the flavours are being infused into chicken chunks, you observe!
Add Coconut -poopy seeds paste with water.
Add the remains of the coconut paste with another 100 ml water to the boiling kuzhambu.
Stir continuously on medium heat.
Allow boiling and bubbling for 10 seconds.
Turn off the heat.
The chicken kuzhambu must be thin and soupy texture.
Enjoy with hot steamed rice and Pallipalayam chicken MIND BLOWING PALLIPALAYAM CHICKEN

KONGUTRADITIONALRECIPES - TRAILOR

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MIND BLOWING PALLIPALAYAM CHICKEN/KONGU SPECIAL CHICKEN STIR FRY

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Pallipalayam chicken is named because of its origin of an eponymous town which is the village linked to Erode. This dish is a dry-ish recipe made with the chicken bite and dry chillies deseeded

and garlic flavours. 

The robust, non-vegetarian delight is a traditional recipe. There is a wide array of spectacular Kongu regional non-vegetarian recipes beg to be documented. 

How to make this classic chicken Pallipalayam stir fry?

Cooking time: 10 minutes

Yield: two liberal servings.

Ingredients:

Broiler chicken 350 gms (well washed and drained)

Garlic grates 35 gms

Dried red chillies 15 deseeded and segmented 6 gms

Shallots peeled and chopped 50 gms

Salt 1/2tsp

Mustard seeds 1/2 tsp

Curry leaves 20-25

Turmeric 1/2 tsp

Cold compressed Groundnut oil  2 tbsps

Coconut oil 1 tbsp

Coriander greens 2g

Procedure:

Heat the pressure pan with groundnut oil.

Add mustard seeds to splutter.

Once it started to splutter, add shallots, red chilli segments and curry leaves

Saute until the shallots turn transparent.

Add garlic grates and fry for two seconds on medium flame

Add turmeric.

Now add chicken bits and saute until they shrivelled.

Add salt.

Add coriander leaves.

The water remains in the drained chicken is enough to cook the chicken tender.

Now cover the pressure pan with its lid and place the weight.

Allow 1 or 2 whistles and turn off the heat.

Set aside to release the pressure.

Remove the weight and open.

Litter water in the pan is still there. 

We have to saute for few seconds to absorb water entirely.

Sauting continued.

The final touch is to be given by topping of coconut oil and mix well to coat every bite.

Now the dried and finely fried Chicken bites are ready to serve hot.

Dish out the fried chicken in a serving bowl.

Serve hot as a yummy starter.

Squeeze lemon juice over the chicken bites to balance the spiciness and enhance the taste.

Enjoy!

.

TONGUE TICKLING CITRON PICKLE/NARATHANKAI PICKLE

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This Citron pickle is an excellent appetite stimulant.

Ingredients:

Citron Fruits 400 gms
Salt (Tata Salt) 200 gms
Dried Red chilly  25 gms
1/2 tsp fenugreek powder
Water 150 ml to mix the chilly paste
Sesame oil 150 gms
Fennel powder 1 tsp
Mustard seeds 1 tsp
Whole Urad Dal 1 tbsp
Curry leaves 20-25 pcs
Turmeric 1/2 tsp (optional)
Asafoetida/Hing 1/2 tsp

Procedure:

Wash the Citron fruits and cut longitudinally
Chop them into chunks
In a dry jar, add a portion of salt. Then, add a portion of chunks.
Again salt and chunks.
The final addition of the remaining salt on the top 
Cover it tightly.
Shake well so that the chunks are being well coated with the salt.
Let the chunks sundried from 9 a.m to 4 p.m daily for five days.
Now the seasoning starts:
Mix the dried red chilly powder, fenugreek powder and mix well.
Add water 150 ml and make a thin paste.
Set ready.

Heat the oil in a dry pan on a medium heat.
Add mustard seeds to crackle.
Once crackling starts, turn off the heat.
The heat of the pan is sufficient to fry all the remaining items to avoid the burning.
Add curry leaves.
Add asafoetida/hing.
Now transfer the red chilly contents.
Stir well.
Now turn on the heat.
Let it boil and bubble on medium heat.
Occasional stirs to be done.
Add fennel powder at this stage.
Transfer the chunks with the salt contents.
Stir again to blend all the ingredients together.
Let the boiling and bubbling continued further.
Until the chunks cooked soft and sesame oil with the whiteness of salt separates.
Observe the oil on the top of the pickle.
The oil and the salt are the preservatives in this pickle.
Set aside until cool down.
Store the pickles in a dry jar and refrigerate for long shelf life.
Use always the dry spoon to take the pickle out.


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MANJAL KARISALANGANNI KEERAI KOOTU

Kongu Cuisine has every nuance in place to please your palate and immune!

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THE SUPREME TASTE BLAST! WHEAT HALWA

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PACHAI MOCHAI KUZHAMBU/FIELD BEANS CURRY

Ingredients:

Field beans/Butter beans, Lima beans/Mochai 100grams

Tamarind a gooseberry size

Tomato one

Coriander powder3 tsps

shallots 25 g

Fried gram 1 tbsp

Poppy seeds 1 tbsp

Cumin powder 1 tsp

Redchilly powder 1 tsp

Mustard seeds 1 tsp

Jaggery powder 2g

Salt 2 g to taste

Curry leaves 25 pcs

Garlic Cloves 4

Turmeric tsp1/2

Shredded coconut 25 g

Fenugreek roasted powder  1/2 tsp

Coriander leaves 2 g

Asafoetida 1/2 tsp

Water 200 ml

Sesame oil 2 tbsps

Groundnut oil 2 tbsps

Procedure:

Add coconut, roasted fenugreek powder, garlic, fried gram, coriander powder, Cumin powder, poppy seeds, tamarind and water. Grind to a nice paste.

Setaside.

Heat oil in a pressure pan over medium heat.

Add mustard seeds to crackle.

Add shallots and curry leaves

Saute for a while.

Reduce the flame to the low level.

Add turmeric and chilly powder.

Asafoetida next.

Add tomato dices.

Saute until the shallots and tomato well cooked.

Now, add beans.

Incorporate everything together.

Add coconut paste and stir well.

Now the masala we added sauteed.

Add salt and jaggery powder. 

Mix gently.

Add another quantity of water 200 ml.

Close the lid and place the whistle.

Allow to pressure cook until three whistles.

Set aside to cool and release its pressure of its own.

Open the lid and stir the fine gravy with soft beans.

Turn on the heat to low medium.

Good stirs to be given.

Now, pour the sesame oil and stir again.

Check the salt. add salt if needed.

Garnish with coriander greens.

A very fine aromatic Field Beans tamarind curry/Pachai mochai kuzhambu is ready to enjoy.

This is a versatile dish to be enjoyed with hot-steamed rice/Ven Pongal of Pongal festival(Raw rice Pongal) and goes very well with south Indian main dishes such as Idlies, Dosas and so on.

This is Pongal special recipe of  Kongu Regional food.

Pachai mochai/Field beans are the best sources of protein, fibre, Vitamin A and C, potassium, and iron, Calcium, Magnesium and manganese and what not. These legumes are well packed with all the nutrients that we needed for the healthy body. This variety of beans are known as Butter Beans because of its mild buttery flavour and meaty texture.

The very final stroke that makes this gravy delicious, is the addition of Sesame oil

Give a try!

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GLOSSY PUMPKIN STIRFRY/PORIAL

Pumpkins are back in Thai/January 2018 season. 
This is the pumpkin season as far as we were concerned with this Pongal celebrations 2018. 

How to choose the perfect pumpkin for culinary purpose?

Ripe Pumpkins always make a hollow sound. It is very hard to touch and feels heavy. A ripe pumpkin hs a firm shell and it cannot be scratched easily.
Using a sharp knife, cut into wedges. Remove the hard skin carefully. Scoop out the seeds and stringy fibres. Place the wedge flat to remove the hard skin.

Cooking is very easy. We can cook this veggie in a jiffy. Cooked with cane sugar and usual seasoning tricks make this curry absolutely delicious.

Just follow the steps shown in the video!

The glossy Pumpkin Stirfry/Porial -Video tutorials are now on Youtube channel "Kongu Traditional Recipes"