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Showing posts from January 6, 2013

Chettinad Chicken Curry - CCC


List 1

Coriander seeds - 4 Tbsp
Bay Leaves - 5
Cinnamon Sticks - 4
Fennel Seeds - 3 tsp
Pepper corns - 3 tbsp
Red Chillies- 15
Green Chilly - 4
Jeera - 3 tsp
Black stone flower - kalpasi - 1 tsp
cloves - -9
cardamom 4
coconut - 5 tbsp
curry leaves -4 sprigs
Turmeric - 2 tsp
Ginger - 4 "
Garlic - 10 pods

Ingredient 2:

Shallots - 1  cup
Tomato - 1 -2
Oil - 1/ 2 cup
Chicken - 3 pounds or 1 1/2 kgs

Lets get started:

Dry roast all the  ingredients in list 1 and grind it to a fine paste adding water little by little.  

Cut and clean the chicken pieces, i am not a big fan of chicken breast meat. This dish tastes good with thigh pieces or leg quarters.  Cut chicken to small mouth size bite pieces. 

Heat oil in a thick base skillet, add 1 bay leaf , 1 cinnamon stick, few cloves, once browned add shallots to that, saute till transparent and then add chicken pieces and give it a quick stir, add the ground paste to this and gently coat the chicken with the paste. Add salt to taste. Add tomato and give it…

Avacado Paneer Rolls


Ripe Avacado - 1 No.
Whole wheat flour - 2 cups
water - 1 cup
Salt- to taste
Oil - 4 tbsp
Paneer or Cottage Cheese or Mozzarella Cheese - 1 cup
Chopped coriander, mint - 1/4 cup
Minced Green chillies, Ginger - 1 tbsp
Jeera Powder - 1 tsp

Lets prepare the stuffing. Mix Cheese or Paneer with salt chopped mint and coriander leaves, minced green chillies and ginger, jeera powder. Grate the cheese if it is frozen. If it is grated stored in fridge mix it with fork. Mix it well.

Cut open the Avacado, Use the fork to make it a mushy paste , add Whole wheat flour and salt,2 tbsp oil to it. Add water little by little  and knead it to a soft and pliable dough.   Smear oil on the dough and let it sit covered for 30 mts.

Take a Orange size of dough and roll out to a disc of 6 cms diameter. Pull out the corners with the rolling pin so that the center is thicker than the edges. Stuff generously the cheese stuffing and fold the corners to the center to make it a ball. Roll out into thick or thin brea…

Chicken Tandoori

Chicken Tandoori

Marinade 2:

Chicken Leg quarters - 2 
Coriander powder - 1 tbsp
Thick curds - 4 tbsp
ginger garlic paste- 1 tbsp
red chilli powder - 1 tbsp
pepper powder - 1 tsp
garam masala powder - 1 tsp
kasoori methi hand crushed - 1 tbsp
salt to taste
oil - 1 tbsp

Marinade 1:
Lemon juice - 2 lemon
salt - to taste
chilli powder - 1/2 tbsp 

First slit the chicken pieces to the bone.  Apply generously the marinade 1  in the slits. Then make the marinade 2 ready. coat the chicken pieces in this marinade and let it sit in fridge for a day or two. 

Preheat the oven at 500 F. Place Chicken pieces  and the top rack and bake for 20to 25 mts. You may flip the pieces once after 10 mts. 

You may want to broil it for a couple of minutes. 

Thanks to Vahchef for the recipe, this is sure super hit. 

Enjoy the Hot and spicy Tandoori !