Friday, September 19, 2008
nattu koali(country chicken) - 1 kg
chinna vengayaam(small onion) - 1/2 kg
sigappu kaaindha milagaai(Red Dry Chili) - 10 nos
manjal thool(turmeric powder) - 1 spoon
milagaai thool(chili powder) - 1 spoon
nalla ennai(gingely oil) - 5 spoons
vellak ennai(castor oil) - 1 spoon
kariveppillai(curry leaves) - 1 koathu (around 30 leaves)
malli thalai(coriander leaves) - to taste
uppu(salt) - to taste
remove bones and cut chicken to sugar cube sizes, wash and drain.
cut red chilies into 1 inch pieces remove seeds. cut small onions into small pieces.
heat oil, put the red chilies and fry little , now and then add the cut small onions and curry leaves fry until golden brown.
add chicken and fry for around 2 to 3 minutes. now add the manjal thool, milagaai thool and uppu and stir fry for 5 to 7 minutes.
add 1 cup of water and close the lid, at low flame let the water dry.
add malli elai and the assal pallipalayam chicken is now ready.
things you need
nandu (crab) - 1 Kg ( 4 meduium size )
chinna vengaayam(small onions) - 300 gram
thakkali (tomato) - 100 gram
poondu(garlic) - 15 pods
Inji(ginger) - 20 strips about 50 gram
pachai milagaai(Green Chilie) - 4 Nos cut in the middle
milagaai thool(Chili Powder) - 2 spoon
malli thool(corriander powder) - 4 spoon
seeragam(jeera) - 1 spoon
manjal thool(turmeric powder) - 1/2 spoon
vendhayam() - 1 spoon
nalla ennai(gingely oil) - 150 gram
puli(tamarind) - 100 gram
thengai paal(coconut milk) - 1 cup
malli elai(corriander leaves)
heat oil, when ready put vendhayam in and let it get red.
now add the cut onions and stir fry to golden brown
add malli thool, milagaai thool, turmeric poder, seeragam and stir
add puli water, coconut milk, inji strips, poondu, thakkali, pachai milagaai and stir
now when the raw smell goes,
add the prepared nandu, when half cooked add required uppu.
keep the fire in simm mode and when the kulambu gets to thick ( to your liking ) add malli elai and it is ready.