Wednesday, February 14, 2007

Chicken chettinad fry

I got this recipe from SUN TV " Unavum Aarogiyamum". It was originally made with mutton. But I eat only here goes my version. BTW, I did not make this. My dear husband made this for me.

sombu-1 tsp
Garlic-1 full
curry leaves
turmeric-1/2 tsp
chilli powder-2tsp
dhania powder-2 tsp
poppy seeds -1tsp
jeera-1 1/2 tsp
cashews-6 (broken)

Boil chicken with required salt. Fry sombu,garlic,curry leaves, turmeric, chilli powder & dhania powder . Now add chicken. Boil for 5 minutes. Then add fried cashews. Grind pepper,poppy seeds,jeera and sombu. When oil floats on the gravy add ground powder. Add some water and boil to a thick gravy.
Note: You can reduce the water to get a dry chicken fry (like my husband did). This curry tasted like the ones we get in restaurants. A must try!


Anonymous said...

Hi Kribha

Thanks for your recipies.
I went thro' your chicken special.
I tried to prepare parotta. But it was like chappathi. Can you tell me how to prepare Parotta?

-Bhuvana Bangalore

Kribha said...

Hi Bhuvana,
Thanks dear for your kind comment. Here is the recipe for parotta. Actually, this is not my original recipe. It's from my friend Annita's. I have tried this many times. I'm sure it will work out for you too.

Ingredients for the dough :-

Maida - 2 cups
Luke warm Water - as needed to prepare the dough
Veg Oil/Dalda - 1 tbsp
Salt - to taste


Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi dough.Keep it for 1 hr covered in an air tight container.Divide the dough into 10 equal portions of size a little less than tennis ball. Take a portion and apply some oil on it.
In a flat surface apply oil again and roll out the portion to the maximum .(Make it as thin as possible both length wise and width need to be worried about the shape..eventhough it breaks in between..its fine..Our objective is to make it as thin as possible..)You can use a rolling pin for this one also.We are doing this instead of the excessive beating required to prepare porotta. Apply a little more oil over the rolled dough.Using both hands make pleates on the rolled dough(just like saree pleates) starting from one end.Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.Repeat the above procedure for each portions and keep it aside.Use wet muslin cloth to cover it or keep it in an air tight container. Heat a sauce pan until medium hot.
Roll out each portion. Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like. Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container. When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 porottas are between).do not beat them soo hard such as you break the porottas..:)
We are doing this,just to seperate the different layers.Remember this does not add anything to the taste..

Enjoy!!!! And please keep visiting.