Parrota & Chicken Chalna

Today I was not in mood to do an elaborate cooking. Still, I had to do something special as my hubby came home early because of the tornado warning given at his office. Okay....something his favourite...easy to make...Yes!!! I got it.Parrota & chalna. But where to find a good recipe. I searched the internet for sometime and my eyes finally fell on Rashmi's Websamayal blog. I was ready to give it a try and finally here is what I created. Thanks! to Rashmi. We had a vey nice dinner.

Ingredients:

Marinade:

chicken-1lb

salt-required

chilli powder- 3/4 tsp

turmeric powder

lemon juice

DryRoast & Grind:

sombu- 1tsp

jeera- 1 tsp

peppercorns- 3/4 tsp

red chillies- 4

pattai- 1/2"

Masala:

roughly chop everything and roast in 2 tsp oil.

Onion- 1

garlic- 5 pods

ginger- 1/2"

tomato- 1

coconut- 1/4 to 1/2 cup

Procedure:

Heat oil in a kadai and fry coconut until color changes. set aside. roast the rest of the ingredients under masala until soft. grind this along with the coconut until smooth.

Heat oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas. Add required salt. Mix well and pressure cook for 2 whistles. Finally add corriander leaves. Chicken chalna is ready.

Chicken fry

Here it is ....Another creation of my husband. Super fast chicken fry. Actually it was made from the leftover chicken that I used for chalna. At first, he was very reluctant to cook it. But once he started it , the dish was done in 1/2 an hr. This is one of his bachelor recipes but truly is tasty.

Ingredients:
chicken- 1/4 lb
onion-1
ginger garlic paste- 1 tsp
chicken curry powder- 1 tsp
chilli powder- 1/2 tsp
curry leaves

Procedure:
Heat kadai and fry some pattai and sombu. Add cut onion and ginger garlic paste. Then put chicken and salt and fry for sometime. When the chicken gets roasted a little bit on the outside add masala powders. Pour required water for the chicken to cook. Bring to a boil.When the chicken is 3/4th done,remove lid from kadai and allow all the water to evaporate. Finally add curry leaves.

Garden Vegetable Pasta

Ingredients:
Pasta- 2 cups
onion- 1 (sliced)
garlic- 4 (finely chopped)
carrot- 1/2 cup(chopped)
bell pepper- 1/2 cup (chopped)
Pasta sauce- 2 cups
parmesan cheese as required
red chilli flakes- as required
spring onion- 2 stalks

Procedure:
Cook pasta according to package instructions and set aside.Heat some oil and saute Onion and garlic. After some time add carrots,bell pepper and any other vegetables of your choice. Season with salt and chilli flakes.


Add pasta sauce and combine well. Heat the sauce and bring just to a boil. add some water if needed.




When the sauce gets heated up well add pasta and spring onions. combine well and cook for another 5 to 10 mins.

Serve Pasta with any of these sides (mashed potatoes,grilled chicken or any other veggie of your choice).

Parrupu Vadai

Ingredients:

Channa dal - 2 cups

onion - 1 (small,chopped)

green chillies - 6 (finely chopped)

corriander leaves-little

sombu- 1 tsp

salt

Procedure:

Soak Channa dal for 1 hr. drain water and grind it coarsely. In a vessel, combine dal,onions,chillies,sombu,corriander leaves and salt. Shape into vadas and deep fry in oil. Serve with chutney of your choice.

Simple Rasam

Ingredients:
water- 4 cups
tamarind pulp- 1 1/2 tsp
tomato-1 (small)
garlic-4
corriander leaves- few
salt- required
rasam powder:
(grind)
corriander seeds- 1 tsp
cumin- 1 1/2 tsp
pepper-3/4 tsp
red chillies-1

Procedure:
Mix water, tamarind pulp,tomato,garlic,corriander leaves,salt and rasam powder. Allow this to come to a boil. But don't boil it. switch off gas. Fry little mustard seeds, red chillies,curry leaves and hing.Pour this over rasam.

Potato Poriyal

Ingredients:

Potato-3

onion-1 (small,chopped)

garlic-5 pods

turmeric powder-1/2 tsp

sambar powder-2 tsp

Procedure:

Heat oil in pan and fry mustard seeds, urad dal and channa dal. Then fry onion, garlic and curry leaves. Add potato and sambar powder. fry for sometime. Then add water and salt. Close pan and cook potatoes until 3/4 th done. Remove lid and roast till done.

Our weekend lunch

This weekend's lunch is drumstick mango sambar, avarakkai porital and sura puttu.