INGREDIENTS
FOR GRAVY ,Onion Paste 1/2 cup ,Ginger 2"piece (thumb thickness) ,Garlic 10 cloves ,Green Chillies 2 Nos.
Coconut Paste 1/4 cup ,Poppy seeds paste 2 to 3 spoons ,Tomato Puree 1/2 cup ,Fresh Curds (not sour) 4 spoons
Sugar 1/2 spoon
DRY SPICES POWDERS
Turmeric Powder 1/4 spoon ,Cinnamon powder 3/4 spoon ,Clove powder of 3 cloves ,Jeera Powder 1/2 spoon
Dhania Powder 1 spoon ,Chilli Powder 3/4 spoon ,Garam Masala Powder 1/2 spoon (optional)
Fresh Lime juice/ sour curds as souring agents to taste ,Salt to taste
FOR CHICKEN MASALA VADA
Kadalai Parappu (channa dhall) 1.5 cups (soak for 2 hours) ,Cooked Chicken pieces (small) 150 gms. (1 cup)
Green chillies 2 to 3 nos,Onion 1 no,Red Chilli powder 1/4 spoon ,Salt to taste ,
FOR TAMPERING
Cinnamon sticks 3 to 4 nos,Cloves 5 to 6 ,Bay leaves 2 nos. ,Cooking oil/Ghee 2 to 3 ladles
METHOD OF PREPARATION
Make a paste of kadalai parappu of Idly maavu particle thickness. Don't make very fine paste .See that the consistency of the paste is thick like masala vadai,and use water to a bare minimum.set aside. Slice finely chillies and onion.Cook boneless chicken with salt and a little ginger garlic paste in a pressure cooker.Make small pieces and keep aside. Now add sliced chillies, onion and salt along with a little chilli powder to the paste of dhall. Mix thoroughly.Now make flat round vadais in hand .Place chicken piece in center and close sides.Make a round shape of size a small lime.
Take oil in a kadai and deep fry the chicken urundais (koftas) till biscuit brown.Set aside .. Make pastes of all the ingredients of Gravy and store in different cups. Make powder of Cinnamon,Jeera, Clove, etc.Try and make fresh powder of Dhania seeds also.Keep aside all the pastes and dry spices. Take a little Ghee/oil in a Kadai add Onion paste after the ghee is Hot, let it turn golden brown.Add Ginger and Garlic paste and turn for two minutes , now add Tomato puree and fry till oil separates, add fresh curds, coconut paste and stirr for a minute. Now add all the dry spices powders , Garam masala powder and salt. Fry for about another minute. Now add poppy seeds paste. Simmer for another five minutes .Now taste for salt and chillies. If needed, add extra as per your taste. At this stage, add the Dhall/Chicken Urundais (Koftas).
If you need more sour, add sour curds or Lime juice to taste. Mix thoroughly. Now prepare tampering with rest of ghee/ oil and add Cinnamon and Cloves , Bay leaves and Jeera .When cloves start popping, tamper the Kurma and cover it. Serve hot after 10 minutes. This Dhall Chicken Urundai (kofta) in Kurma would steal the hearts of all your loved once.
FOR GRAVY ,Onion Paste 1/2 cup ,Ginger 2"piece (thumb thickness) ,Garlic 10 cloves ,Green Chillies 2 Nos.
Coconut Paste 1/4 cup ,Poppy seeds paste 2 to 3 spoons ,Tomato Puree 1/2 cup ,Fresh Curds (not sour) 4 spoons
Sugar 1/2 spoon
DRY SPICES POWDERS
Turmeric Powder 1/4 spoon ,Cinnamon powder 3/4 spoon ,Clove powder of 3 cloves ,Jeera Powder 1/2 spoon
Dhania Powder 1 spoon ,Chilli Powder 3/4 spoon ,Garam Masala Powder 1/2 spoon (optional)
Fresh Lime juice/ sour curds as souring agents to taste ,Salt to taste
FOR CHICKEN MASALA VADA
Kadalai Parappu (channa dhall) 1.5 cups (soak for 2 hours) ,Cooked Chicken pieces (small) 150 gms. (1 cup)
Green chillies 2 to 3 nos,Onion 1 no,Red Chilli powder 1/4 spoon ,Salt to taste ,
FOR TAMPERING
Cinnamon sticks 3 to 4 nos,Cloves 5 to 6 ,Bay leaves 2 nos. ,Cooking oil/Ghee 2 to 3 ladles
METHOD OF PREPARATION
Make a paste of kadalai parappu of Idly maavu particle thickness. Don't make very fine paste .See that the consistency of the paste is thick like masala vadai,and use water to a bare minimum.set aside. Slice finely chillies and onion.Cook boneless chicken with salt and a little ginger garlic paste in a pressure cooker.Make small pieces and keep aside. Now add sliced chillies, onion and salt along with a little chilli powder to the paste of dhall. Mix thoroughly.Now make flat round vadais in hand .Place chicken piece in center and close sides.Make a round shape of size a small lime.
Take oil in a kadai and deep fry the chicken urundais (koftas) till biscuit brown.Set aside .. Make pastes of all the ingredients of Gravy and store in different cups. Make powder of Cinnamon,Jeera, Clove, etc.Try and make fresh powder of Dhania seeds also.Keep aside all the pastes and dry spices. Take a little Ghee/oil in a Kadai add Onion paste after the ghee is Hot, let it turn golden brown.Add Ginger and Garlic paste and turn for two minutes , now add Tomato puree and fry till oil separates, add fresh curds, coconut paste and stirr for a minute. Now add all the dry spices powders , Garam masala powder and salt. Fry for about another minute. Now add poppy seeds paste. Simmer for another five minutes .Now taste for salt and chillies. If needed, add extra as per your taste. At this stage, add the Dhall/Chicken Urundais (Koftas).
If you need more sour, add sour curds or Lime juice to taste. Mix thoroughly. Now prepare tampering with rest of ghee/ oil and add Cinnamon and Cloves , Bay leaves and Jeera .When cloves start popping, tamper the Kurma and cover it. Serve hot after 10 minutes. This Dhall Chicken Urundai (kofta) in Kurma would steal the hearts of all your loved once.
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