Kuganka,Its ok.Plz dont say sorry and all. :oops:Quote:
Originally Posted by kugan98
I think that was purely based on the ginger type which i used.
Lemme try with young ginger next time.
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Kuganka,Its ok.Plz dont say sorry and all. :oops:Quote:
Originally Posted by kugan98
I think that was purely based on the ginger type which i used.
Lemme try with young ginger next time.
[tscii]
CORIANDER CHICKEN
Ingredients:
500 grms of chicken breast cut into pieces
6 green chillies
2 birds eye chillie
2 big onions chopped
1/4 cup coriander leaves
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
tsp cumin seed powder
tsp garam masala powder
1 tsp cumin seeds
A pinch of tumeric powder
Salt to taste
2 tbs of oil
Method:
Grind the onions, coriander leaves, green chillies, bird eye chillies
Ginger and garlic paste into a smooth paste.
Apply the paste to the chicken and leave aside for 30 – 40 minutes.
Heat oil in a wok, add the cumin seeds, now add the chicken and tumeric powder. Stir fry nicely add little water and stir the chicken well for about 5 minutes.
Add salt coriander powder, cumin powder and garam masala powder. Stir well again and cook on low heat.
Cook till chicken becomes tender.
Remove and serve.
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[tscii]Suvai, uppadam means something preserved. Its something like our vatral kulambu. My aunt says normally it is prepared with manathakkali vatral. i did not have it, so I used sundakkai vatral :oops: Try , yummy with steaming rice. Kugan98
UPPADAM
Ingredients:
5 okra cut into 1 inch pieces
1 green chillie, slit into 4 and cut across
2 tsp tamarind paste
5 dry red chillies
2 tbs raw rice
1 tsp fenugreek seeds
˝ tsp mustard seeds
2 tsp manathakkali vatral
A pinch of asafoetida powder
2 tsp oil
Salt to taste
Method:
Dry roast, the rice, red chillies, ˝ tsp of fenugreek seeds.
Cool and grind to a fine powder.
Add 1 cup of water, mix well and keep aside.
Heat the oil in a wok, add in the mustard seeds and 1/2 tsp fenugreek seeds.
Add in the cut green chillies, cut okra asafoetida and the vatral.
Sauté well, add in the tamarind paste and 1 cup of water.
Add also the salt, mix well and boil well for about 5 minutes.
Now add the mixed paste to the wok.
Stir nicely and boil for about 10 minutes on low flame
till the gravy thickens and oil seperates. Remove and serve
with rice.
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Aarthii, if u find the taste and smell of ginger to be too strong, you can saute the ginger pieces in a few drops of oil for few mins... that should redduce the sharpness of the ginger... Try n let us know if it works...:D
aahaa... thanks a lot K... coriander chicken sooperaa and very simpleaa iruku... does it go well with chapathi or rice?... I'll make it when I visit my SIL's place and give u the feedback...
egg recipe I can prepare at home...so seekirame adhu feedback solren... Also indha egg achar endha dishes kuda nalla irukkum... I'm sure it'll be a great side for plain biriyani and maybe nasi lemak...
Paal kulambu readyaa?... :bluejump: :redjump: Inga oru parcel anupidunga... :slurp:
Aprom, chicken rendang recipe irundhaalum post pannunga... veetila irukira lemongrassku edhavadhu velai kuduppom...;)
sariyaan saapatu raami ah irupeenga pola :lol2: :yessir:Quote:
Originally Posted by dev
K, any luck wth the thai basil=thiruneetru paththini clarificaion I asked for?...
kugan , superb receipes. all are mouth watering. will try coriander chicken. what eggs u used for egg achar?
Thanks Dev for the tips in frying the ginger.
You can take the coriander chicken with rice or chapathi.
Dev, try to grill the chicken a bit after cooking.
the taste will be very nice.
When ever I had functions in the house before, I used to do the egg achar. Sure hit with the guests.
I will post the chicken rendang for you.
Ahmaa, enna Dev non-vege pakkam poreengga :roll:
Just joking, take care, Kugan98
How are you PS Tamby?
How is the weather in your place?
Take care, Kugan98