How to make Pichi potta chicken Fry at home

Ingredients:

To cook the chicken:

Chicken – 1kg

Salt to taste

Turmeric powder – 1/2 Tsp

chilli powder -1tsp

Water

To make masala:

Oil – 2 Tbsp

Onion – 3 nos sliced

Green chilli – 3 nos chopped

Few Curry leaves

Ginger garlic paste – 1 Tsp

Tomato – 2 nos chopped

Turmeric powder – 1/4 Tsp

Chili powder – 1/2Tsp

Garam Masala powder – 1/2 Tsp

Salt to taste

Chopped Coriander leaves

Method:

1. Pressure cook the chicken by adding the chicken, some salt, turmeric powder,chilli powder and water in the cooker.

2. Let it cook on a medium flame until you get five whistles.

3. Once cooked, remove the chicken pieces from the cooker.

4. Let the chicken cool and then shred it into chunky pieces.

5. Take a wide saucepan and add some oil to it. Keep it on a high flame.

6. Add the sliced onions, chopped green chillies and some curry leaves to the pan. Saute well.

7. Once the onions are golden-brown in colour, add the ginger-garlic paste and mix well.

8. Add the chopped tomatoes and mix.

9. Now, add the turmeric powder, chilli powder, garam masala, and salt. Mix well.

10. Now, add the shredded chicken to the pan and mix well until the chicken chunks are completely coated in the masala.

11 Reduce the flame and keep stirring it.

12. Now, pour the chicken stock (the leftover water-content you get from pressure-cooking the chicken) into the pan.

14. Keep mixing and add some chopped coriander leaves.

15. Cook the chicken until the excess stock is evaporated.

16. Once the chicken turns almost dry and the oil starts to separate, add a little more pepper powder and mix.

17. Finally, turn off the stove. Your Pichi Potta Chicken is ready to be served as a side-dish or as a starter

Watch Video

Fried Potato Balls without Breadcrumbs

Here I share with you one of the recipes of making Potato Balls at home. This is a melt in the mouth snack ball which you and your kids will also love for sure and is a savory tea time snack.)

Ingredients

Potato – 3 nos (boiled and mashed)

Spring Onion – 3 stalks (finely chopped green part)

Corn flour – 3-6 tbsp

All Purpose Flour – 3-6 tbsp

Egg – 1 no

Butter – 1 tbsp

Salt – to taste

Pepper powder – 2 tsp

Baking Soda – ½ tsp

Method of preparation

Into the bowl of mashed potato, add the egg, butter, baking Soda, pepper, salt, corn flour and all-purpose flour. Mix very well with hand. Add the chopped spring onion and mix well again. (Alternatively you can use any other greens like spinach etc). Spring onion gives a very good flavor for the balls though. Make sure that the potato batter is tight enough for you to make balls. The quantity may vary depending on the potato you are using. If you feel it is loose, add extra corn flour and flour.

Now grease your palm with oil and make equal sized balls of potato, preferably small balls. Make sure you grease your hand each time for the ease of ball making. Now keep a metal kadai on stove into which goes the oil for heating. Once the oil is real hot, reduce the flame to medium and add the balls carefully, one by one, into the oil and fry until golden brown, turning each side. Once done, remove the balls from oil into a strainer.

video crdit:CURRY with AMMA

Arrange tooth picks on each ball and serve hot by sprinkling chopped spring onion on the balls and with a side dip of chilly sauce.
Enjoy the potato balls with your lovely kids !

Perfect Cappuccino at home with a secret ingredient

Cappuccino.This is very tasty and easy to make if you follow these instructions. Watch this video and do try this at home. sure anyone gonna like this. Hope you all will try this. For getting the latest recipes and daily updates, follow the Thattukada page and tick the see first option. Do not forget to Send this post to your friends and relatives if you like this post. For more Recipes Subscribe now:CURRY with AMMA

Cappuccino – Easiest Method – Making Cappuccino at home How to store coffee whip to serve special coffee for coffee lovers during special functions

(This recipe is of Italian origin. But most of the coffee lovers in India are also addicted to this restaurant style frothy Cappuccino, these days. I am sharing the recipe of making coffee whip in large quantity to store for a week or so. For special functions like weddings or gatherings at home, you can instantly impress the coffee lovers with the restaurant style Cappuccino. So why don’t you also make a trial of this with our special secret ingredient which makes this Cappuccino special. Enjoy with special cookies!!!!)

Ingredients

Instant Coffee Powder – 15 tsp

Sugar – 15 tsp

Cardamom powder – 1 tsp

Boiled water (room Tem) – in the same cup

Method of preparation

Making Coffee Whip Cream

Into a bowl, add the coffee powder, sugar (powdered sugar is recommended for faster whipping), water. Using a hand blender, blend the mixture on medium speed until the coffee is whipped well and the sugar is dissolved in. The colour should turn to pale, once completely whipped. This may take around 7-10 min time. Now add ½ tsp finely powdered cardamom seeds powder and whip again. Whip on high speed in the last 2-3 minutes of blending. Adding cardamom powder is a secret ingredient, I use for my Cappuccino, which gives a very perfect restaurant style taste for this coffee. Once done, the mixture should turn to the consistency of whipping cream. Now you can refrigerate this in an air tight container for a week.

Making Cappuccino

Take a saucepan and add 2 cups of fresh full cream milk to boil. Make sure not to add extra water. Add a pinch of cardamom seeds powder. You can froth the milk either by using a hand blender itself or froth it by using 2 cups. Now remove the froth and keep aside. Take 2 coffee cups, into which add 1 tbsp each of the coffee whip and 2 tbsp each of boiled milk. Mix well with a spoon. You can add extra sugar if you need at this stage. Now fill the glass with extra frothy milk. Add some milk froth on top of it. Finally add a tsp each of the coffee whip and swirl with a skewer and serve.

koorka mezhukuperati

koorka mezhukuperati. Today I am going to show you how to make an easy and tasty Chicken heart roast, follow these instructions. Watch this video and do try this at home. sure anyone gonna like this. Hope you will try this. For getting the latest recipes and daily updates, follow the Thattukada page and tick the see first option. Do not forget to Send this post to your friends and relatives if you like this post. For more Recipes Subscribe now:Easy Kitchen

ingredients

koorka – 300 grm

crushed red chilli – 1 tsp

coconut oil

mustard seed

water

Easy Home made Marshmallow

Marshmallow.This is very tasty and easy to make if you follow these instructions. Watch this video and do try this at home. sure anyone gonna like this. Hope you all will try this. For getting the latest recipes and daily updates, follow the Thattukada page and tick the see first option. Do not forget to Send this post to your friends and relatives if you like this post. For more Recipes Subscribe now:D Chef Foodies Cooking Recipes

INGREDIENTS

unflavored gelatin-30gm

sugar-1 cup(250ml)

vanilla essence-3/4tsp

food colour-1drop(opt)

dusting cornflour-1&1/2tbs

sugar powder-1&1/2tbs

Traditional Kadumanga Style Achar

This is our special Achar / Pickle recipe with a special ingredient which is not commonly used for pickle, by people around and that is Yellow Pumpkin (Mathanga). Anyone who eats this pickle may identify it as mango only but not as pumpkin, unless you reveal so. So we named it as captioned. This can be stored for many days if you follow this recipe and the fact is that the pumpkin pieces will remain as crunchy as ever, unlike the mango pieces which may become soft after few days, and is as tasty as a mango pickle / kadumanga. So why don’t you try out this pickle with the all-time, economically available vegetable around you and boob your guests and let them identify the main ingredient..Hows it ??? So try this exclusive pickle version of our “Manga Illa Kadumanga” and please let us know how it turned out for you, all rite???

Ingredients

Chilly powder – 4 tbsp

Mustard Seeds – 2 tsp

Green Chilly – 3 nos

Curry Leaves – 3-4

Garlic – 10 nos

Kashmiri Chilly powder – 1 tbsp

Hing / Asafetida powder – 2 tsp

Salt – ½ cup or as needed

Fenugreek powder (raw) – 1 tsp

Apple Cider Vinegar – 1 cup

Sesame oil / Gingelly oil – 1 cup

Pumpkin (yellow) – 1 ¼ kg

Method of preparation

Wash and dice the pumpkin with skin, into small pcs, exactly like how we cut for kadumanga. Into a bowl, add the diced pcs along with the salt and mix very well with the hand itself, close and let it rest for 2 hours until the salt is infused into the pumpkin pcs and the excess water is released.

Now we need to make the pickle masala. Into a bowl, add the both the chilly powders, hing, fenugreek and 4 tbsp of sesame oil and mix well with the spoon to make a paste out of it. Now the pickle masala is ready and keep aside.

Into a pan, add the rest of the sesame oil to reach the smoking point. Remove 3 tbsp of oil and keep aside in a bowl (to be used at the time of bottling).

Now add the mustard seeds to splutter. Add the curry leaves and green chilly and saute well. Add the garlic and ginger and saute till an aroma is released. Now add the prepared pickle masala and mix very well. Add the vinegar and a cup of cold boiled water, mix well to let it boil. ‘Am addig ½ tsp sugar also at this time to fully balance the flavours. Now the excess water from the pumpkin is fully released and is to be poured into the pan to boil along, leaving the pumkin pcs. Once done switch off the flame and let the mixture cool. Now add the pumpkin pcs in to the pan and mix very well. Now this can go into clean dry glass/ceramic jars, over which pour the sesame oil kept aside before. Close with tight lids and can be stored outside for a week and refrigerated then, to be on the safer side, for long term use.

Enjoy our special “Manga Illa Kadumanga” and let us know how it turned out for you. This is best to be consumed since a week after bottling. Stays for very long time without being faulty, since we have used sesame oil which has got its own natural preservative and the vinegar used also keeps this pickle fresh for long. Needs more vinegar than other pickles, to balance the sourness, since the pumpkin is not sour.

Let it be any pickle, the spiciness, sourness & saltiness should be just right to make it more delightful. I am sure you will make it more and more, once you do.

Make sure to select the best pumpkin which are not too raw and not too ripe.Watch video

Flacourtia jangomas pickle

Lemongrass Tea.This is very tasty and easy to make if you follow these instructions. Watch this video and do try this at home. sure anyone gonna like this. Hope you all will try this. For getting the latest recipes and daily updates, follow the Thattukada page and tick the see first option. Do not forget to Send this post to your friends and relatives if you like this post. For more Recipes Subscribe now:D Chef Foodies Cooking Recipes

INGREDIENTS

LUBIKKA/INDIAN PLUM- 1/2 KG

FENUGREEK- 1/2 TSP

ASAFOETIDA- 1/2 TSP

CHILLI POWDER- 1 TSP

GINGER- MEDIUM

GARLIC- 12

MASTARD SEEDS- 1 TSP

CURRY LEAVES

DRY CHILLIES- 10

SALT

OIL

Detail Watch Video

Traditional Kurukku Kalan Recipe

Here we share with the authentic and traditional recipe of Kurukku Kaalan or Katti Kaalan, which is a mandatory dish of Kerala vegetarian Sadya menu. But the names and preparations vary from north to south of Kerala. Here is the authentic recipe of Central Travancore sadya style recipe which was followed in my maternal house. So do try this for your next sadya time. Make sure you prepare this a day or 2 in advance of the sadya day to get the perfect taste out of it)

Ingredients

Raw Banana – 1 no

Yam – 1 med pc

Youghurt (curd) – 2 glass

Green Chilly – 7 nos

Turmeric powder – 1 tsp

Chilly powder – ½ tsp

Cumin powder – 1 tsp

Pepper Powder – 1 tbsp

Fenugreek Powder – 1 tbsp

Salt – to taste

Pure Ghee – 1 tsp

Coconut oil – 2-3 tbsp

Curry Leaves – 3-4 nos

Mustard Seeds – 2 tsp

Method of preparation

Soak the banana and the yam in water with a tsp of salt and turmeric powder for ½ hour and then wash and strain. This is to remove the tartar from the banana and yam.

Into a pan, add the ghee and roast the fenugreek powder until the aroma is released and keep aside. Into the pan goes the banana and the yam pcs. Add the turmeric powder, chilly powder, pepper powder, 4-5 curry leaves, green chilly, 2 glasses of water and mix very well. Close and cook it for 10 minutes. After halfway, open the lid to see them half cooked. Add the salt at this stage only, which allows the banana and yam to cook well. Close with lid again until they are well cooked. Check the yam if it is properly cooked. Wait till the gravy is reduced as desired. Now add the spoon beaten yoghurt and mix well on low flame. Now stir continuously on low flame itself, until the gravy is reduced. Add half of the roasted fenugreek powder and mix well into the gravy. Now add the grated coconut ground to a thick paste with the cumin powder. Mix well and let it boil again. You can add a bit of sugar or jaggery at this stage if you need so, for balancing the sourness. Add extra salt if needed at this stage. Once the gravy has thickened well to the desired consistency, switch off the flame. Keep in mind that the gravy may thicken on resting. This kaalan gravy should be of thick consistency as shown in the video.

Into a pan goes 3 tbsp of coconut oil. Once the oil is hot, add the mustard seeds to splutter. Add rest of the roasted fenugreek powder and the curry leaves and pour hot over the Kurukku Kaalan and close with the lid.

Tips:-

Always recommended to prepare this a day or 2 in advance of serving, to get the desired sourness and flavour

HOT CHOCOLATE

Hot Chocolate.This is very tasty and easy to make if you follow these instructions. Watch this video and do try this at home. sure anyone gonna like this. Hope you all will try this. For getting the latest recipes and daily updates, follow the Thattukada page and tick the see first option. Do not forget to Send this post to your friends and relatives if you like this post. For more Recipes Subscribe now:Aysha’s creations

Ingredients:-

suger -1/4cup

cocoa powder-2tbs

cornflour-1tsp

Salt-1pinch

milk -1cup

chocolate chips (optional)-1tsp

Preparation

Take a bowl &add suger, cocoa powder, cornflour, salt &mix well

It can store in an air tight container for long

Boil the milk and add two tsp hot chocolate mix &choco chips

Mix well & let it boil

Turn of the flame

Serve with some whipped cream to get creamy texture

Lemongrass Tea Home made Recipe

This is an energizing special tea beverage, with lots of health benefits. Lemongrass can protect us from cold, cough and flu during the winter seasons, due to its anti-bacterial and immune boosting power. The aroma itself is very refreshing and is a good stress reliever too.

Ingredients

Lemon Grass – 1 stalk (cut and crushed in a mortar)

Water – 1 ½ glass

Jaggery crushed – 2 tbsp

Tea powder – 2 spoons

Salt – 1 pinch

Salt – to taste

Method of preparation

Into a saucepan, add 1 ½ glass of water to boil. Add the crushed lemon grass and crushed jaggery. Once boiled, add the tea powder and let it boil for a minute again until the lemongrass and tea flavor is well infused into the water. Add a pinch of salt. Now add half glass of full cream milk and let the tea boil again. Now strain the tea and pour alternatively through 2 cups to infuse the flavor well and froth the tea. Serve hot, in 2 tea glasses along with stalks of lemongrass.

Enjoy the refreshing, aromatic Lemongrass Tea and relax yourself !!!!

1...470471472...477 Page 471 of 477

Thattukada

How to make Pichi potta chicken Fry at home

Fried Potato Balls without Breadcrumbs

Perfect Cappuccino at home with a secret ingredient

koorka mezhukuperati

Easy Home made Marshmallow

Traditional Kadumanga Style Achar

Flacourtia jangomas pickle

Traditional Kurukku Kalan Recipe

HOT CHOCOLATE

Lemongrass Tea Home made Recipe

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business