Kundapura kozhi chaaru

    This morning, I was going through my recipe diary.  Initially, when I started to cook, I had this habit of writing down all interesting recipes from TV program.  As week-end special, we always have chicken- so when particular page read, ' Kundapur kozhi chaaru' I got very excited!  All ingredients mentioned was handy at home, so tried these for this week's CCC Challenge.

Kundapura kozhi chaaru is an regional speciality from Karnataka, in a place called, 'Kondapur'.  This curry is more like an soup.  Yes, chaaru is an equivalent term for, 'rasam' in tamil.  This soupy broth is best when served with rice.  This recipe also, involves in an special masala, that imparts an fresh taste to this curry.  To, top this coconut oil and curry leaves added an mystique flavour that circulated the entire home.  Do try this and let us know :)

Chettinadu chicken gravy

Chettinadu gravy is known for its flavourful and aromatic spices, in addition to their tantalizing taste. Here, I have made chettinadu masala, from scratch and this is followed by the gravy.  You can also make the masala in huge batch and store them for later

They were absolutely fabulous and would go divine with dosa/rice/idiyappam.  I am planning to make them furthur...

Karahi chicken

   'Karahi Chicken', an Pakistani dish, derives its name from the round, circular shaped wok (called as karahi) they are cooked with.   Prepared with tomatos and green chilly as its base, this gravy is not only flavourful, but also was delecious.  

With an toddler around, I decided to go with moderate amounts of green chilly (If you wish this dish to be highly spicy, you can add more amount of green chillies) Remaining amount of green chilly, was substituted with capsicum slices to give an sweet touch.  This dish, is cooked as an one pot meal and traditionally was cherished till late nights.  Simplistic approach, with easy-peasy ingredients and no-oil cooking complements this dish an lot.

Boti kebab

   Boti kebab, traditionally refers to chunks of mutton, marinated overnight with yoghurt and other spices.  This, the next day was grilled to perfection.  The name, boti is from sanskrit language which means, 'small chunks of meat'.  The following recipe is adapted from Morphy richard's recipe guide, where both chicken and mutton were given sited, I proceeded with former one.

One interesting fact with the guide was that they used wine for basting the marinated pieces, in between their grilling period.  I was very curious with this, and yes, used wine (first time in my blog :D ) for the same.  I could foresee an sweet- sour taste from the wine.  Minced onions gave an added sweet touch and with other spices, the dish appeared spicier too.  Finally such an sweet-hot- sour combination brought out an mesmerizing yield and all thanks to my recipe guide.  

Restaurent styled Murgh makhani

Murgh makhani or Chicken butter masala originating from Punjab, is an tempting, rich and mild chicken gravy.  Loaded with khoya, cream and cashew paste,  these are heavy to stomach and delight the mind instantly. The dried kasoori methi leaves are also added along with cream/milk to top-up the flavor.  If you have any guests turning in or if it is one of your special occasions, this dish is an must-try. 

 

They look lovely,isn't it?? Got the red colour from degi mirch masala.   Chicken, marinated in curd and other spices is pan-friend, cooked on kadaai with onion, garam masala, khoya, cream and cashews.   But don't hesitate to make them  due to richness and high priced ingredients.  Check out my home-made khoya recipe here  Interestingly, here I used an quick version of khoya.  In an vessel with 1/4 cup of milk powder, I stirred in 11/2 tsp of hot water and  got an instant-form of doughy khoya, roughly around 1 tbspn.  I used them in this preparation. 

 

 And replacing cream, I used full fat milk.  (using low fat milk also is not an problem)  Also, lastly added green chillies for an spicy murgh makhani (which traditionally remains mild).  You can avoid them if you want creamy, non-spicy type.

 

You can check other murgh recipes like Karahi chicken, Murgh pasanda, Kolhapuri taambda rassa, Nattukodi pulusu, Chettinadu chicken gravy, Piri piri chicken, Chicken vindaloo, Kozhi kolambu etc   

Piri piri chicken with coleslaw

    Still remember the introduced flavour for frech fries in McDonalds, called as 'Spicy African seasoning, Piri Piri'  Yes, this chicken is flavoured with the same piri piri sauce.  Piri piri, the name derives from African Birds Eye chilli.

Piri piri sauce, which was Portugese in origin, and got prevalent in Mozambique, Angola, South Africa is made from these chillies, Bayleaf, peppercorns, oregano, onion, garlic, lime juice, basil, cilantro, citrus peel etc.  Now, lets make this piri piri sauce, marinate it with chicken and cook till done.  This spicy, red hot starter is accompanies by South American Coleslaw... It was super-duo combination.

kozhi kolambu

    Generally preparing traditional chicken curries require lot of time becoz of complex marination and unavailable unique garam masalas or other spices.  But, this south-Indian kozhambu styled chicken calls for easy peasy ingredients with lesser time leading to more flavourful and tasty product.  So, just try it guys....

Ingredients required

• Chicken (with bones) - 1/2 kg

For marination

• Turmeric powder - 1/2 tsp
• Garlic - 6 pods
• Poppy seeds/khus khus - 2 tsp
• Peppercorn - 2 tsp
• Saunf/sombu - 1 tsp
• Whole jeera/cumin - 1 tsp

To temper

• 5 tsp oil
• 1 tsp saunf/sombu
• A bunch of curry leaves
• Fresh slit red chilly - 2

Nattukodi pulusu

      I like to view day-to-day offers from snapdeal, which is a website offering  discounts on lots of categories like Mobile, computer, cameras, accessories, clothing etc.  Every weekend my hubby would watch out for sunday buffet at hyderabad through snapdeal, as they display awesome and discounted buffet menu prices on many places... The most interesting part in snapdeal is that they even reimburse the money paid by us if we are not satisfied by the service received by snapdeal suggested places. Isn't it great??? :) Go ahead and make this website as part of ur online service....

Now coming back to our awesome pulusu,  pulusu is most important liquid meal of Andhra cuisine.  The major component added  in any 'pulusu' dish is Buttermilk/Imli, in order to impact a sour taste. This watery sour stew used to be prepared by villagers during sankranti festive.   Country chicken is cooked with onion, tomato, imli, kaalimirch and other home available ingredients on mud pots.  Though cooking on mud pots takes a longer time (than indalium-based or aluminium based cookwares) the claypot impacts a heavenly flavour on the dish, by itself.  The food cooked on mud pots is quite refreshing and does not need too much of fat/oil to do the sauting,, so  I must say that mud pot is a 'blessing in disguise'

     Though I didn't find a place to look for country chicken here at hydi, I did find a mud pot  :)  :)  I hereby, finally present u  broiler-chicken mingled with traditional pulusu spices, cooked on  simmer flamed mud pot.

Murgh pasanda

I am sure that you guys would have read this in many restaurant's  menu card.. So, what is this Pasanda??  It is a meal that originated at court of ancient Mughal Emperors. 'Pasanda' name was derived from Pasand, meaning desire in hindi.  This indirectly shows that it should have been emperor's ulitimate/desired dish.  Here, the meat from lamb leg (or chicken pieces) were marinated with yoghurt, chilly powder, other selective spices and were grilled to perfection.  What initially started as a kebab/grilled starter gradually transformed itself into mild creamy sauce with addition of cream, coconut milk and almonds.  Vegetarians can also replace chicken with mixed vegetable to have this dish which is 'full of desires' ;)

Shimla Mirch Ki Kombdi | Roasted Capsicum Chicken Curry Recipe

If you're a capsicum lover, this unique chicken curry is sure to become a favorite. The smoky flavor of roasted capsicum blends beautifully with aromatic spices, creating a rich and flavorful gravy that pairs perfectly with rotis.

Why Capsicum is Good for You

Capsicum is not only delicious but also packed with nutrients:

• Low in fat and carbohydrates, making it a weight-loss-friendly vegetable.
• Rich in antioxidants such as beta-carotene, lutein, and zeaxanthin.
• An excellent source of Vitamin C and Vitamin A, which help strengthen immunity.
• Supports heart health by helping regulate blood pressure and cholesterol levels.
• Contains capsaicin, a compound known for its anti-inflammatory and potential cancer-fighting properties.
• May help support overall health and wellness when included as part of a balanced diet.

This delicious curry is a wonderful way to enjoy the goodness of capsicum in a comforting meal.

Ingredients

For the Curry

• 250 g chicken
• 3 tsp oil

For the Masala Paste

• 1 roasted capsicum, deskinned, deseeded, and finely chopped
• 1 tsp finely chopped fresh fenugreek (methi) leaves
• 1 tsp finely chopped green chillies
• 1 tsp cashew paste (made from 4 cashews)
• A pinch of turmeric powder
• 1 tsp roasted cumin seeds
• ½ tsp salt
• 1 tsp yogurt (dahi)
• 2 tsp poppy seeds (khus khus)
• 1 tsp grated coconut
• 4–5 garlic cloves
• 1-inch piece ginger
• 1 tsp crushed cinnamon
• 2 cloves
• 2 green cardamoms
• 1 tsp peppercorns

Shortcut: You may replace the last six ingredients with 1 tsp garam masala and 1 tsp ginger-garlic paste.

Method

Step 1: Roast the Capsicum

Roast the capsicum directly over an open flame until blackened and charred on all sides.

Step 2: Prepare the Masala Paste

Allow the capsicum to cool. Remove the skin and seeds, then chop it finely.

Blend the roasted capsicum along with all the ingredients listed under "Masala Paste" to form a smooth green paste.

Step 3: Cook the Curry

Heat oil in a kadai.

Add the chicken and prepared green masala paste. Mix well and cook on medium heat until the chicken is tender and fully cooked.

Step 4: Serve

Garnish with a swirl of fresh cream and serve hot.

Serving Suggestion

This flavorful capsicum chicken curry tastes best with:

• Roti
• Chapati
• Phulka
• Naan

Keema Stuffed Paratha Recipe | Easy Mutton, Chicken or Soya Keema Paratha

Keema Stuffed Paratha is a wholesome and flavorful Indian flatbread filled with a spicy minced meat mixture. Traditionally prepared with mutton keema, this recipe also works wonderfully with chicken keema. 

For vegetarians, cooked and mashed soya granules make an excellent substitute, providing a similar texture and rich taste. These stuffed parathas are perfect for breakfast, lunch boxes, or a comforting family meal.

Ingredients Required

For the Stuffing

• 100 grams steamed and blended keema (mutton or chicken)
• 2 tsp fried onions or crumbled fried onion
• 1 tsp garlic paste
• 1 tsp ginger-garlic paste
• ½ tsp crushed jeera (cumin)
• 1 tsp chopped green chilli
• 1 tsp finely chopped curry leaves
• 1 tsp finely chopped mint leaves
• Salt, as required

For the Dough

• 1 cup whole wheat flour
• A pinch of salt
• Water, as required

Other Ingredients

• Oil or ghee, as required

Method

Step 1: Prepare the Fried Onions

Heat 3 tsp oil in a pan. Add 2–3 finely sliced shallots and fry until golden brown and crisp.

Step 2: Make the Stuffing

In a bowl, combine the blended keema, fried onions, garlic paste, ginger-garlic paste, crushed jeera, green chilli, curry leaves, mint leaves, and salt. Mix well to form a flavorful stuffing.

Step 3: Prepare the Parathas

Divide the dough into equal portions. Roll each portion into a medium-sized circle.

Place about 1 tsp of stuffing in the center. Gather the edges and seal the dough, pinching off any excess dough. Gently flatten and roll into a paratha.

Step 4: Cook the Parathas

Heat a tawa or griddle. Cook the paratha on both sides, applying a little oil or ghee until golden brown spots appear and the paratha is cooked through.

Step 5: Serve

Serve hot with your favorite gravy, curry, yogurt, pickle, or chutney.

Kolhapur Pandra Rassa Recipe | Authentic White Chicken Curry from Maharashtra

 

If you love traditional Maharashtrian cuisine, then this comforting and flavourful Kolhapuri Pandra Rassa is a must-try. Unlike the fiery Tambda Rassa, this white chicken curry is mildly spiced, creamy, and soothing, making it perfect for kids and those who prefer less spicy curries.

Prepared with chicken stock, coconut milk, poppy seeds, sesame seeds, and aromatic spices, this authentic Kolhapuri white curry has a rich, silky texture with a light soupy consistency. Traditionally served alongside spicy Tambda Rassa, Pandra Rassa beautifully balances the meal with its delicate flavours.

You can also customise this recipe by adding green chilli paste if you prefer a spicier version. The same curry base can be used for mutton or even vegetarian variations.

This delicious white chicken curry tastes best with dosa, appam, neer dosa, chapati, or steamed rice.

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Ingredients for Kolhapuri Pandra Rassa

• 250 gm chicken
• 1½ cups chicken stock
  (prepared by pressure cooking chicken for one whistle)
• 3 tsp oil
• 1 onion, finely blended
• 1 tsp ginger garlic paste
• 1 tsp crushed cinnamon powder
• 1 tsp poppy seeds paste
• ½ tsp sesame seeds paste
• 1 cup coconut milk
• White pepper powder to taste
• Salt to taste
• Coriander leaves for garnish

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How to Make Authentic Kolhapuri Pandra Rassa

1. Heat oil in a kadai or deep pan. Add crushed cinnamon powder and sauté for a minute until aromatic.
2. Next, add the onion paste followed by ginger garlic paste. Cook on low flame until the raw smell disappears.
3. Add the chicken pieces along with the prepared chicken stock. Mix well and cook until the chicken starts becoming tender.
4. When the chicken is partially cooked, add the ground poppy seed and sesame seed paste. Stir well so the curry develops a creamy texture.
5. Once the chicken is almost cooked, pour in the coconut milk and simmer gently for about 5–10 minutes. Avoid boiling on high flame after adding coconut milk.
6. Finally, season with salt and white pepper powder according to taste.
7. Garnish the Kolhapuri Pandra Rassa with freshly chopped coriander leaves and serve hot.

Serving Suggestions

This mildly spiced Kolhapuri white chicken curry pairs beautifully with:

• Appam
• Dosa
• Neer dosa
• Steamed rice
• Chapati
• Bhakri

Kolhapuri Taambda Rassa Recipe | Authentic Maharashtrian Red Chicken Curry

If you love bold and spicy Indian curries, then this authentic Kolhapuri Taambda Rassa is a must-try recipe from the vibrant cuisine of Maharashtra. Originating from the famous city of Kolhapur — also known for its fiery Misal Pav and flavourful spice blends — this traditional red chicken curry is deeply aromatic, rich, and packed with authentic Kolhapuri flavours.

The word “Taambda” means red in Marathi, and this curry gets its signature vibrant red colour from the famous Kolhapuri Masala and Degi Mirch. This spicy curry is traditionally prepared with chicken or mutton, but the same masala base can also be used for vegetarian gravies.

I used homemade Kolhapuri Masala for this recipe, which can be prepared in bulk and stored in an airtight container for future use. The combination of roasted spices, dry coconut, sesame seeds, and chillies gives this curry its authentic taste and irresistible aroma.

This spicy Kolhapuri chicken curry pairs beautifully with bhakri, steamed rice, chapati, dosa, or appam.

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Preparation Details

• Preparation Time: 10 minutes
• Marination Time: 2–3 hours
• Cooking Time: 35 minutes
• Serves: 4

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Ingredients for Kolhapuri Taambda Rassa

For Marination

• 500 gm chicken
• 1 tbsp Kolhapuri masala

For Tempering

• 4 tbsp oil
• 1 bay leaf, crushed
• 1-inch cinnamon stick
• 3–4 cloves
• 2 black cardamoms
• 1 tbsp finely chopped garlic

Other Ingredients

• 1 cup finely chopped onions
• 1 tsp ginger garlic paste
• 1 cup tomato puree
• 1 tsp Degi Mirch powder
• 1 tbsp coriander powder (dhanya powder)
• Salt to taste

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How to Make Authentic Kolhapuri Taambda Rassa

Wash the chicken pieces thoroughly and pat them dry. Marinate the chicken with Kolhapuri masala for at least 2–3 hours to absorb all the flavours.

Heat oil in a kadai or deep pan. Add bay leaf, cinnamon, cloves, black cardamom, and chopped garlic. Sauté until aromatic.

Add finely chopped onions and cook until they turn light golden brown.

Now add ginger garlic paste and sauté until the raw smell disappears.

Add the marinated chicken pieces and cook on low flame for about 10 minutes in its own juices.

Next, add tomato puree, Degi Mirch powder, coriander powder, and salt. Mix everything well and check the seasoning.

Cover and cook until the chicken becomes tender and the curry develops a rich red colour with aromatic spicy flavours.

Serve hot garnished with coriander leaves if desired.

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Serving Suggestions

This spicy Kolhapuri red chicken curry tastes amazing with:

• Jowar Bhakri
• Steamed rice
• Chapati
• Dosa
• Appam

 

Nawabi Style Tangdi Kebab Recipe | Creamy Khoya & Cheese Chicken Drumsticks

If you love juicy, smoky and restaurant-style chicken kebabs, this Nawabi Style Tangdi Kebab is a must-try recipe. Inspired by the famous Hyderabad-style tangdi kebabs available round the clock, this version is made extra rich with the royal touch of khoya (mawa) and cheese along with aromatic homemade spices. The result is a creamy, flavour-packed chicken starter that is soft, succulent and absolutely delicious.

Why You’ll Love This Tangdi Kebab

• Rich and creamy Nawabi flavour
• Perfectly juicy grilled chicken drumsticks
• Homemade spice blend for authentic taste
• Great for BBQ nights, Ramadan, parties and weekend dinners
• Easy oven-grilled chicken kebab recipe at home

Ingredients Required

For Homemade Kebab Masala

• 1 dry red chilli
• 1 tsp jeera (cumin seeds)
• 8–10 garlic pods
• 1 tsp kasoori methi
• ½ tsp dhaniya (coriander seeds)
• ½ tsp peppercorns
• ½ tsp saunf/sombu (fennel seeds)
• 2 small cinnamon sticks
• 3 cardamoms
• 3 cloves

Grind all the above ingredients into a fine homemade kebab masala powder.

For Tangdi Kebab Marinade

• 2 large chicken tangdi/drumsticks (approx. 350 g)
• 1 cup homemade khoya/mawa
• 1 cheese cube
• Homemade masala prepared above
• 1 tsp salt
• A pinch of turmeric powder
• 1 tsp curd/dahi
• 1 tsp chicken masala
• 1 tsp tandoori masala
• ¼ tsp amchur powder

Method

Step 1 – Prepare the Marinade

In a bowl, combine the homemade masala, khoya, cheese, curd and all other spice powders. Blend everything into a smooth and creamy mixture for an even coating and rich flavour.

Step 2 – Marinate the Chicken

Coat the chicken drumsticks thoroughly with the prepared marinade. Make sure the masala reaches every corner of the chicken.

Cover and refrigerate for at least 10 hours for the best flavour and tenderness.

Step 3 – Grill the Tangdi Kebabs

Preheat the oven to 200°C. Grill the marinated tangdi kebabs for about 30–45 minutes, turning them occasionally for even cooking and a beautiful charred finish.

Your creamy and smoky Nawabi Style Tangdi Kebab is now ready to serve.

Serve hot with:

• Mint chutney
• Onion rings
• Lemon wedges
• Fresh veggie platter

A perfect royal chicken starter for kebab lovers!