Monthly Archives: June 2015

GREEN CHILLI CHUTNEY

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INGREDIENTS

Green chillies  (cut into pieces) – 1 cup

Urad dal – 1 tsp

Chana dal – 1 tsp

Coriander seeds – 1 tbsp

Cumin seeds –  1/2 tsp

Garlic – 2 pods (mashed)

Curry leaves – 1 string

Salt to taste

Oil – 2 tsp

Lemon juice – 1 tbsp

Water

 

METHOD

Heat 2 tsp of oil in a pan.

Add all the ingredients expect lemon juice.

Fry on medium flame for 2-3 minutes until they turn golden brown.

Let it cool. Add lemon juice, salt and 3 tbsp of water and grind it into a smooth paste.

Serve it.

 

TIP – 1) Add little water to adjust the consistency

2) Goes well with pesarattu.

3) You can add tamarind juice instead of lemon juice.

 

 

 

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EASY CHICKEN PAKODI

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INGREDIENTS

Chicken – 500 gms (washed and cut into small pieces)

Ginger garlic paste – 2 tbsp

Turmeric powder – a pinch

Red chilli powder – 4 tbsp

Chicken tandoori masala powder – 1 tbsp

Garam masala powder – 1 tsp

Red colour -a pinch

Salt to taste

Curd – 4 to 5 tbsp

Lemon juice -1 tsp

Oil for deep frying

Corn flour – 2 tbsp

FOR GARNISHING –

Green chillies- 4 (slit into two)

Curry leaves -1 string

METHOD

Wash the chicken meat and let it dry for 10 minutes.

Take a fresh bowl and add all the main ingredients except oil along with the chicken. Mix well and let it marinate for 15min.

Heat sufficient oil in a kadai. When the oil is moderately hot, add the chicken pieces one by one and fry them until the pieces are brown and crisp. Drain on absorbent paper.

Fry the  green chilles and curry leaves in remaning oil and add it to the chicken.

Tip- Squeeze a few drops of lemon on the fried chicken.

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