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Coriander Chicken

Coriander Chicken is an amazing juicy dish which goes very well with rice and roti. The ingredients that go in to the dish to make it super yummilicious are readily available in our refrigerator and pantry any day. This is based on Vahchef's recipe. Lets get started..

Cut chicken- 1 lb
Red Onion 1
Ginger garlic paste - 1 tbsp
coriander leaves - 1/2 bunch
cashew nuts-6
poppy seeds-1 tsp
yogurt-1/2 cup
coriander powder- 1 tbsp
cumin powder- 1 tsp
chilli powder- 1 1/2 tsp
pepper powder 1 tsp
whole spice -cinnamon-1, bayleaf-1, cloves-2, fennel-1/2 tsp
salt to taste

Grind coriander leaves, cashew nuts, poppy seeds to a fine paste.

Heat oil in a pan.  Temper with cumin and whole spices, saute finely chopped onion, add some salt and turmeric powder, continue sauteing till the onion add ginger garlic paste, fry till the raw smell subsides. Add the coriander paste and all the powders. Cook till the oil oozes out. Add chicken and adequate salt, remember the salt added while sauteing onion. Add yogurt now. Give it a complete toss so that the chicken pieces are well coated with masala. Cook covered for about 15 mts. Check the taste, adjust if required. Cook covered for another 10 mts.  and transfer it to the serving dish.
This can be served with rotis and rice. 


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Here goes the recipe:
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Karaikudi Rasam

If you ever ran out of rasam powder, try this quick rasam.  A very aromatic flavorful soup, i learnt this from my friend, Visalakshi. She hails from Karaikudi, land of spices.  
Lets see the ingredients to make the qty shown in the picture roughly about 2 1/2 cups. 

Grind this to a fine powder, Heat a tsp of oil in a pan, temper with mustard, cumin, a puff of hing and a pinch of turmeric powder.  Mash two tomatoes and add to this, Saute for two minutes and add the rasam powder. Squeeze a gooseberry size tamarind and take the juice. Add tamarind juice to this and turn the heat to medium high.

Salt is not added while cooking the rasam. Salt, Garlic and coriander leaves are kept in a bowl seperately and when the rasam bubbles and do not let boil. In a bowl, crush 4 garlic pods, a handful of coriander leaves and reqd. salt,  pour rasam in this and cover with lid. 
Open after about 5 mts and give it a stir and check the salt.  You can serve this as a soup or with a bowl of piping hot rice to wad…