afghani omelette recipe

A Taste of Afghanistan: Mastering the Savory Afghani Omelette (Khagina)

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Afghani Omelette:

Have you ever craved a breakfast that’s both hearty and flavorful, a dish that transcends the ordinary omelette? Look no further than the Afghani Omelette, or Khagina. This savory delight, originating from the heart of Afghanistan, is a culinary masterpiece that combines simple ingredients into a symphony of taste.

What is Khagina?

Khagina, also known as Toshak in some regions, is a traditional Afghani omelette that’s far from your typical morning fare. It’s characterized by its rich, savory flavor profile, often incorporating vegetables like tomatoes, onions, and scallions, along with spices that bring warmth and depth.

Why You’ll Love It:

Flavorful and Hearty: Unlike a plain omelette, Khagina is packed with vegetables and spices, making it a satisfying meal.

Easy to Make: With simple ingredients and straightforward steps, you can whip up this dish in no time.

Versatile: Khagina can be enjoyed for breakfast, lunch, or even dinner.

Cultural Experience: Cooking Khagina allows you to experience a taste of Afghan cuisine and culture.

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Preparation Time

35 Minutes

Serve

3-4 person

Ingredients:

  • 1 tbsp oil
  • 2 potato medium size
  • 1 big onion
  • 1 tomato
  • 1/2 tbsp salt
  • 1/2 tbsp pepper power
  • 4 egg
  • 2 chilli

Required Cooking Equipments

  • A skillet or frying pan (preferably non-stick)
  • A chopping board and knife
  • A mixing bowl
  • A spatula

Cooking Instruction :

  • Prepare the Potatoes: Dice the potatoes into small, even cubes.
  • Cook the Potatoes: Heat the oil in a skillet over medium heat. Add the diced potatoes and cook until they are tender and slightly browned. This may take 8-10 minutes.
  • Sauté Onions and Chili: Add the finely chopped onion and chili peppers to the skillet. Cook until the onions are golden brown and the chili peppers have released their aroma.
  • Add Tomatoes: Add the diced tomatoes to the skillet. Cook until they soften and the mixture thickens slightly.
  • Season: Add salt and pepper powder to the vegetable mixture. Stir well to combine.
  • Whisk the Eggs: In a separate bowl, whisk the eggs thoroughly.
  • Combine and Cook: Pour the whisked eggs over the vegetable and potato mixture in the skillet. Reduce the heat to low-medium. Gently stir the eggs and vegetables, allowing the eggs to cook evenly.
  • Cook to Perfection: Cook until the eggs are set and the omelette is golden brown. You can gently flip it if desired, but it's traditionally cooked on one side.
  • Serve Hot: Serve the Khagina hot, directly from the skillet. It pairs perfectly with warm bread.

Serving Method

  • With Bread: Traditionally, Khagina is served with warm Afghan bread (naan) or any flatbread.
  • Alongside Yogurt: A side of plain yogurt provides a cooling contrast to the spiced omelette.
  • As a Breakfast Plate: Serve with a side of fresh vegetables like cucumbers or tomatoes for a complete breakfast.
  • As a Light Meal: Enjoy it as a light lunch or dinner with a simple salad.

Cooking Tips

  • Ensure the potatoes are diced small for even cooking.
  • Adjust the amount of chili peppers to control the spiciness.
  • For a richer flavor, you can use ghee instead of oil.
  • This omelette is a great way to use leftover cooked potatoes.
  • Serve with a side of plain yogurt.
  • Enjoy Your Homemade Khagina! This simple Afghani Omelette with potatoes is a delicious and satisfying meal that you can enjoy any time of day. It's a perfect blend of flavors and textures, making it a family favorite.
pepper chicken recipe

Spicy Pepper Chicken: A Delicious Flavor Burst!

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Pepper Chicken:

Who doesn’t love Pepper Chicken? This spicy dish is a flavorful treat that everyone will enjoy. This recipe is simple and can be made with ingredients found in your home.

Pepper Chicken Speciality:

Pepper’s Pungency: The main attraction is the pepper’s spiciness. It gives the dish a unique flavor. Pepper is good for digestion and boosts immunity.

Easy Preparation: Pepper chicken is very easy to make. Minimal ingredients and a short cooking time are required.

Versatility: Pepper chicken can be cooked in various ways. You can make it as a fry, gravy, or curry, according to your preference.

Healthy Dish: Pepper chicken is a protein-rich, healthy dish. Pepper and other spices are beneficial for the body.

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Preparation Time

45-55 Minutes

Serve

3-4 person

Ingredients:

  • 1/2 kg chicken
  • 2 potatoes (chopped)
  • 10 cloves of garlic
  • 2 small pieces of ginger
  • A handful of coriander leaves
  • 1 small cinnamon stick
  • 6 cloves
  • 3 dried red chilies
  • 1 coconut slice
  • 1 green chili
  • 2 tablespoons of pepper
  • 2 large tomatoes
  • 1/2 teaspoon turmeric powder
  • 1/2 lemon

Required Cooking Equipments

  • Pan (Kadai)
  • Chopping board and knife
  • Mixer or mortar and pestle
  • Spoon

Cooking Instruction :

  • Grind the Spices: Grind coconut, garlic, ginger, cinnamon stick, cloves, dried red chilies, green chili, pepper, and coriander leaves into a smooth paste, adding water as needed.
  • Prepare Chicken and Potatoes: Wash the chicken thoroughly and cut it into small pieces. Cut the potatoes into small pieces as well.
  • Sauté: Heat oil in a pan and sauté the ground spice paste. Add turmeric powder and tomatoes and sauté well.
  • Add Chicken and Potatoes: Add the chicken and potatoes, and add salt to taste. Mix well.
  • Cook: Add a little water, cover, and cook until the chicken and potatoes are tender.
  • Add Lemon Juice: Once the chicken is cooked, add lemon juice and mix well.
  • Serve: Garnish with coriander leaves and serve hot.

Serving Method

  • This Pepper Chicken tastes great with rice, chapati, or parotta.
  • It is even more delicious when served with raita.
  • It can also be enjoyed as an evening snack.
  • I hope this recipe is helpful to you.

Cooking Tips

  • Adjust the amount of pepper powder according to your spice preference.
  • For a chicken fry, avoid adding water and sauté until dry.
  • Ginger-garlic paste adds a good flavor to the chicken.
  • Sauté the onions and tomatoes well for a flavorful gravy.
  • Adjust the amount of pepper according to your spice preference.
  • You can add a few curry leaves if desired.
  • Cook the chicken and potatoes until they are tender.
  • Add the lemon juice and then turn off the heat.
  • Enjoy this easy and delicious pepper chicken recipe with your family!
paal paniyaram recipe in tamil

Paal Paniyaram: The Taste of Our Traditional Sweet!

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Paal Paniyaram: The Taste of Our Traditional Sweet!

Paal Paniyaram is a very famous traditional sweet in South India. It’s a fantastic dish made with urad dal and rice. Though it looks like small balls, it’s very special in taste.

Paal Paniyaram is a unique sweet, made during festival times and special occasions. When made in the traditional method, its taste takes us to another world.

This sweet is made by soaking urad dal and rice, grinding them, frying small balls in oil, and soaking them in coconut milk. This paniyaram, soaked in coconut milk, gives a soft and sweet taste.

Making Paal Paniyaram is an art. Soaking urad dal and rice in the right ratio, grinding them, and frying them to the correct consistency are very important. Making coconut milk and adding the right amount of sugar determines its taste.

This Paal Paniyaram is especially loved by everyone from kids to adults. Its soft texture and sweet taste attract everyone.

Paal Paniyaram is a part of our tradition. It plays a main role in our family functions and festivals. By making this sweet, we can carry our tradition to the next generation.

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Preparation Time

50 Minutes

Serve

3-4 person

Ingredients:

  • 1 cup urad dal
  • ½ cup raw rice
  • ½ coconut (finely chopped)
  • 2 cardamom pods
  • ¼ liter oil (for frying)

Required Cooking Equipments

  • Kadai (frying pan)
  • Bowl
  • Mixer
  • Spoon
  • Strainer
  • Knife

Cooking Instruction :

  • Soak 1 cup of urad dal in water in a bowl. Similarly, soak ¼ cup of raw rice in another bowl. After an hour, add both to a mixer jar, add water little by little, and grind to a batter consistency.
  • Add ½ spoon of salt, mix well, cover, and set aside.
  • Now, in the mixer jar, add the finely chopped ½ coconut and 2 cardamom pods and grind.
  • Next, strain the coconut milk into a large bowl, add 5 tablespoons of sugar, and set aside.
  • Now, heat oil in a kadai, take a little of the paniyaram batter in your hand, make small round shapes, and set them aside.
  • Now, add the fried paniyaram to the coconut milk.
  • Once the paniyaram is well soaked in the coconut milk, the delicious Paal Paniyaram is ready to eat.

Serving Method

  • Paal Paniyaram can be served hot or cold.
  • It can be served as a morning breakfast or evening snack.
  • It can be served as a sweet during festivals or parties.

Cooking Tips

  • Soak the urad dal and rice well.
  • Add water little by little while grinding the batter.
  • Grind the coconut well to extract the milk.
  • Mix the sugar well after adding it to the coconut milk.
  • Fry the paniyaram over medium heat.
  • Remove the paniyaram from the oil once it turns golden brown.
  • Soak the paniyaram in the coconut milk for 10-15 minutes.
  • The paniyaram will be soft after soaking well in the coconut milk.
  • You can use boiled milk instead of coconut milk.
  • You can add vanilla essence instead of cardamom.
  • You can add jaggery instead of sugar.
  • To make the Paniyaram more soft, you can dip them in warm water, for a short time, before adding to the coconut milk.
aatukal paya recipe

Aattukaal paya recipe how to make restaurant style Aatukaal Paya

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Delicious Goat Leg Curry Recipe – A Flavorful and Hearty Dish

Goat leg curry is a rich and aromatic dish that is perfect for special occasions or a hearty weekend meal. With the right blend of spices, tender meat, and fresh herbs, this dish is sure to impress your family and guests. In this blog, we’ll guide you through a simple yet flavorful recipe using fresh ingredients and traditional spices.

Mutton Paya

Mutton Paya is a delicious curry that pairs wonderfully with parotta, idiyappam, and rice. To prepare it, the mutton legs are first thoroughly cleaned, ground spices are added, sautéed well, and then cooked on a medium flame with water. The flavor is rich, with a thick gravy due to the blended spices. The addition of spices like garlic, pepper, fennel, and cloves makes it flavorful and helps balance body heat. Served hot, it’s a truly authentic delicacy!

Traditional Dish – Mutton Paya holds an important place in South Indian cuisine. It’s a majestic dish enjoyed with parotta, idiyappam, or rice.

Flavor and Aroma – The addition of spices like pepper, garlic, fennel, and cloves gives Paya a unique aroma and intense flavor.

Comforting Food – It’s considered a medicinal food, especially during winter or when one is suffering from fever or weakness.

Balances Body Heat – Ingredients like pepper and garlic in Paya have properties that help balance body heat, providing excellent immune support.

Strengthens Bones – The fat and bone marrow in mutton legs are excellent sources of fat and protein, providing essential calcium and nutrients for bones.

Excellent Soup – The yellowish, slightly thick soup of Mutton Paya is its highlight, offering a smooth, soothing experience when sipped.

Good for the Stomach – Its warmth and spices enhance digestion, reducing intestinal issues and gas problems.

Satisfying Meal – This dish is cooked for an extended period, making it a fulfilling meal when served with parotta.

Best in Winter – Consuming Paya in the morning during winter keeps the body warm and boosts immunity.

Historically Popular in Royal Households – Considered a grand dish since the times of kings and landlords, it was a favorite in many palaces.

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Preparation Time

35 Minutes

Serve

4 person

Ingredients:

  • Goat Leg – 2
  • Onion – 4 (finely chopped)
  • Tomato – 3 (pureed or finely chopped)
  • Oil – 5 tbsp
  • Turmeric Powder – 1 tsp
  • Green Chilies – 3 (slit)
  • Cumin Seeds – 1 tsp
  • Saunf (Fennel Seeds) – 1 tsp
  • Pattai (Cinnamon Sticks) – 2
  • Cloves – 3
  • Bay Leaf – 1
  • Ginger Garlic Paste – 2 tbsp
  • Red Chili Powder – 2 tbsp
  • Coconut Pieces – 1 small cup
  • Mint Leaves – 1 cup
  • Curry & Coriander Leaves – 1 cup
  • Fresh Lemon Juice – 1 tbsp
  • Salt – to taste

Required Cooking Equipments

  • Pressure Cooker: A pressure cooker is essential for cooking the mutton legs.
  • Kadai (Wok): A kadai is needed for sautéing the spices and simmering the Paya.
  • Mixer Jar: A mixer jar is required for grinding coconut and spices.
  • Ladle: A ladle is needed for stirring while cooking and serving.
  • Knife: A knife is needed for chopping onions, tomatoes, and coriander leaves.
  • Measuring Spoons: Measuring spoons are needed for measuring spices and water.

Cooking Instruction :

  • Step 1: Preparing the Goat Leg Wash the goat leg thoroughly under running water. If the leg is large, cut it into manageable pieces or cook it whole for a rich, slow-cooked texture.
  • Step 2: Sautéing the Spices Heat 5 tbsp of oil in a large pot or pressure cooker. Add cumin seeds, fennel seeds, cinnamon sticks, cloves, and bay leaf. Sauté for a few seconds until aromatic.
  • Step 3: Cooking the Base Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies. Cook until the raw smell disappears. Add the pureed or finely chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook on medium heat until the oil separates from the mixture.
  • Step 4: Adding the Goat Leg Add the goat leg pieces to the pot and mix well with the spice mixture. Let it cook for 10-15 minutes, stirring occasionally to coat the meat with the masala.
  • Step 5: Cooking the Curry Add enough water to cover the goat leg (about 3-4 cups). Toss in the coconut pieces, mint leaves, curry leaves, and coriander leaves. Cover and cook on a low flame for at least 1.5 to 2 hours, or pressure cook for about 6-8 whistles.
  • Step 6: Final Touch Once the meat is tender and the gravy is thick, turn off the heat. Squeeze in fresh lemon juice and mix well. Let the curry rest for 10 minutes before serving.

Serving Method

  • Serve hot with steamed rice, biryani, or roti.
  • Pair it with a side of fresh salad and raita for a complete meal.
  • This goat leg curry is packed with flavors from the spices, coconut, and fresh herbs. Whether you enjoy it as a special weekend meal or for festive gatherings, it’s sure to be a favorite at your table.
  • Try this recipe and let us know how it turned out! Happy cooking!

Cooking Tips

  • Cleaning the Mutton Legs: Thoroughly cleaning the mutton legs is crucial. Remove any hair and wash them well. You can soak the cleaned mutton legs in water mixed with turmeric powder and salt for a while.
  • Cooking Method: When cooking the mutton legs in a pressure cooker, add the required amount of water. Cook until the mutton legs are tender, usually for 4-5 whistles. Open the cooker after the pressure has subsided.
  • Spices: Sauté the spices over low heat. Adding coconut milk will enhance the flavor of the Paya. Allow fragrant spices like cinnamon, cloves, and cardamom to splutter in the oil during tempering.
Kothamalli chutney in tamil

Coriander Chutney – Kothamalli Chutney Recipe Topnotch Taste Try This Way!

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Coriander Chutney:

Coriander is usually used in small amounts for garnishing sambar and rasam. But do you know how beneficial it is when you make a full chutney out of it instead of just adding a few leaves while cooking?

 

Today, we’re going to prepare a delicious coriander chutney that can be made even if you don’t have onions or tomatoes at home. This chutney is absolutely amazing and pairs perfectly with idli, dosa, chapati, and poori. It has a tangy, spicy, and unique taste that makes it a delightful side dish. Once you try it, every time you see onions and tomatoes, this chutney will come to your mind!

If you’re bored of eating the same chutney and sambar every day with idli and dosa, try this variation. Even those who are tired of eating idli and dosa daily will love it when paired with this chutney. Serve this at home, and everyone will enjoy it so much that they’ll ask for extra idlis!

 

Don’t just imagine the taste—try making it once, and you’ll keep making it again and again. It’s so simple yet flavorful that you’ll even prepare it when guests come over! The best part? You only need a few ingredients to make this incredibly delicious chutney.

 

Now, let’s see how to make this flavorful coriander chutney in a simple yet tasty way.

What makes this chutney special?

✔ No coconut or lentils, yet full of taste!

✔ Fresh green color with an amazing aroma!

✔ Pairs well with idli, dosa, chapati, and even curd rice!

✔ Add mint for an even richer flavor!

 

🔥 Try mint-coriander chutney for a next-level taste!

🔥 Add tomatoes for a new variation!

🔥 Garlic makes it extra flavorful!

 

Now, let’s move on to the recipe!

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Preparation Time

35 Minutes

Serve

4 person

Ingredients:

  • Coriander leaves – 1 bunch (should be fresh)
  • Green chilies – 2-3 (adjust based on your spice level)
  • Ginger – 1-inch piece (adds flavor & aids digestion)
  • Sesame seeds – 1 teaspoon
  • Salt – as required
  • Lemon juice – 1 teaspoon
  • Oil – 1 teaspoon
  • Mustard seeds – ½ teaspoon
  • Curry leaves – 5 leaves (adds a nice aroma)

Required Cooking Equipments

  • Wide pan
  • Ladle for tempering
  • Mixer jar
  • Measuring spoons & cups

Cooking Instruction :

  • Step 1: Clean the Coriander Leaves Wash the coriander leaves thoroughly. Drain excess water using a clean cloth or strainer. If there is water left on the leaves, the chutney may become watery.
  • Step 2: Sauté & Grind Heat a pan and add a little oil. Once the oil is hot, add green chilies and ginger and sauté for 2 minutes. Then, add the washed coriander leaves and sauté for 1-2 minutes. Turn off the heat and let it cool. Transfer the sautéed ingredients to a mixer jar. Add sesame seeds, salt, and little water, then grind into a fine paste. Once ground, mix in lemon juice for a tangy taste.
  • Step 3: Tempering Heat a small pan, add oil, and let it heat up. Add mustard seeds and curry leaves, and let them splutter. Pour this tempering into the chutney and mix well. Your Delicious Coriander Chutney is Ready! This flavorful chutney can be served with idli, dosa, rice, chapati, or even as a side for snacks!

Serving Method

  • Idli & Dosa – A classic combo!
  • Chapati – A hidden gem of a pairing!
  • Curd Rice – If you haven't tried this, you're missing out!
  • Veg Roti, Bajji, Vada – A surprising match!

Cooking Tips

  • For a tangier taste, replace lemon juice with a little tamarind.
  • For added richness, mix in some grated coconut.
  • To make a thicker chutney, add less water while grinding.
  • Coriander is packed with Vitamin C, Vitamin K, and fiber, making this chutney super healthy!
  • Store in the fridge and use within 2-3 days.
  • 💚 Try this out and let me know how it turned out! Impress your family & friends with this delicious chutney!
briyani kathirikai thokku

Kathirikkai Thokku Recipe – Quick Biriyani Thokku Recipe

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Brinjal Thokku – The Ultimate Biryani Side Dish!

If you’ve ever had “mess-style” biryani, you know they always serve a special brinjal thokku on the side. The taste? Absolutely next level! This dish pairs so well with biryani that you’ll end up eating two extra plates without even realizing it! Not just for biryani, it’s also great with plain rice, chapati, or dosa. You’ve got to try this!

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Preparation Time

35 Minutes

Serve

4 person

Ingredients:

  • Dried red chilies – 2
  • Black pepper – ½ spoon
  • Fenugreek seeds – ½ spoon
  • Cumin seeds – 1 spoon
  • Curry leaves – a small amount
  • Large onions – 2 (finely chopped)
  • Brinjal (Eggplant) – ½ kg
  • Tomatoes – 2
  • Green chilies – 2
  • Green chilies – 2
  • Turmeric powder – ½ spoon
  • Red chili powder – ½ spoon
  • Kulambu masala powder – 1 spoon
  • Coconut – 1 small piece
  • Shallots (Small onions) – 10
  • White sesame seeds – 1 spoon
  • Garlic – 5 cloves
  • Tamarind water – ½ cup
  • Salt & water – as required

Required Cooking Equipments

  • Wide pan
  • Ladle for tempering
  • Mixer jar
  • Measuring spoons & cups

Cooking Instruction :

  • Heat oil in a pan and sauté the onions.
  • Add brinjal, tomatoes, and green chilies and sauté well.
  • Once the brinjal is well-cooked, add salt, turmeric powder, red chili powder, and kulambu masala powder, and sauté on low flame.
  • Grind coconut, shallots, white sesame seeds, and garlic into a paste, mix it with tamarind water, and add it to the pan.
  • Add the required amount of water, cover, and cook on low flame until the oil separates.
  • That’s it! The ultimate Brinjal Thokku is ready!

Serving Method

  • Biryani & Brinjal Thokku – A heavenly combo!
  • Perfect with plain rice.
  • Tastes great with chapati and dosa too.

Cooking Tips

  • The thokku is ready only when the oil separates.
  • Brinjal should be sautéed well to avoid bitterness.
  • Adjust spiciness and tanginess as per your taste.
  • Definitely give it a try! The taste will be on another level!
manathakkali vaththa kulampu in tamil

Manathakkali Vaththal Kulampu Recipe at Home

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Manathakkali Vathal Kuzhambu:

Try This Once – You Won’t Have Any Leftovers!

Hello, friends!

Today, I’m excited to share the recipe for a traditional South Indian delicacy – Manathakkali Vathal Kuzhambu. This dish is not just delicious but also packed with health benefits.

What’s Special About Manathakkali Vathal Kuzhambu?

This is a classic South Indian dish that balances tangy, spicy, and slightly sweet flavors.

Manathakkali vathal (dried black nightshade berries) has medicinal properties and is known for soothing stomach ulcers.

This kuzhambu pairs well with rice, idli, dosa, and other South Indian staples.

Health Benefits of Manathakkali Vathal

Helps in treating stomach ulcers.

Aids digestion and improves gut health.

Has anti-inflammatory properties.

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Preparation Time

45 Minutes

Serve

4-5 person

Ingredients:

  • Manathakkali Vathal – 2 tbsp
  • Tamarind – Lemon-sized
  • Shallots (Small onions) – 20
  • Garlic cloves – 10
  • Coconut – 3 small pieces
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Fenugreek seeds – 1 tsp
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 ½ tbsp
  • Coriander powder – ½ tbsp
  • Salt – As needed
  • Jaggery – 1 tsp
  • Asafoetida powder – 1 tsp
  • Oil – As required
  • Curry leaves – A few
  • Curry leaves – A few

Required Cooking Equipments

  • A wide-bottomed pan
  • A seasoning ladle
  • A mixer grinder or traditional grinding stone
  • Measuring spoons and cups

Cooking Instruction :

  • Nothing beats the taste of hot steamed rice with this vatha kuzhambu and crispy appalam!
  • Heat a wide-bottomed pan, add 1 ladle of oil, and let it warm up.
  • Add mustard seeds, cumin seeds, and fenugreek seeds. Once they start to splutter, add garlic cloves and shallots.
  • Sauté well and then add a handful of curry leaves.
  • Now, add turmeric powder, red chili powder, coriander powder, and salt. Roast the spices well until fragrant.
  • Extract the juice from tamarind and add it to the mixture. Let it come to a boil.
  • Grind coconut into a fine paste and add it to the boiling tamarind mixture. Let it cook until the kuzhambu thickens.
  • Once the kuzhambu starts releasing oil, it’s time for the seasoning. In another pan, heat 1 ladle of oil.
  • Add asafoetida powder and Manathakkali vathal, fry them for a few seconds, and then pour this into the kuzhambu.
  • Finally, add jaggery, give it a quick stir, and turn off the heat.
  • Your delicious Manathakkali Vathal Kuzhambu is ready!

Serving Method

  • Serve hot with rice and a dollop of ghee for extra flavor.
  • Garnish with fresh coriander leaves for a refreshing aroma.
  • Pairs well with idli, dosa, and even chapati.

Cooking Tips

  • Do not over-fry the Manathakkali vathal, as it may turn bitter.
  • If the tamarind flavor is too strong, balance it with a little more jaggery. Instead of ground coconut, you can also use coconut milk for a smoother texture.
  • Adjust the spice and tamarind levels according to your taste.
  • This kuzhambu tastes even better the next day and stays fresh for 2-3 days without refrigeration.
thengkai paal rasam recipe

Pollachi Special Coconut Milk Rasam: A Delightful Blend of Flavor and Health

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Pollachi Special Coconut Milk Rasam: A Delightful Blend of Flavor and Health

Pollachi’s culinary heritage boasts a unique treasure: Coconut Milk Rasam. This isn’t just any rasam; it’s a soothing and flavorful dish packed with health benefits.

Excellent for digestion.

Soothes stomach ulcers.

Beneficial for those with acidity.

Uniquely flavorful.

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Preparation Time

30 Minutes

Serve

4 person

Ingredients:

  • 1 cup Coconut Milk
  • 1 tsp Black Peppercorns
  • 1 tsp Cumin Seeds
  • 4 cloves Garlic
  • 1 Green Chili
  • 2 ripe Tomatoes
  • A small lime-sized Tamarind ball
  • Few Curry Leaves
  • Few Coriander Leaves
  • 1 tsp Turmeric Powder
  • 1 tsp Mustard Seeds
  • 1 tsp Asafoetida (hing)

Required Cooking Equipments

  • Mixing Bowl(s): For mixing the ingredients and mashing the tomatoes and tamarind.
  • Grinder/Mixer: To grind the peppercorns, cumin seeds, garlic, and green chilies into a coarse paste.
  • Cooking Pot/Kadai: A medium-sized pot or kadai (wok) to simmer the rasam.
  • Tempering Ladle (Thalipu Karandi): A small ladle specifically for tempering the mustard seeds and asafoetida.
  • Spoons and Ladles: For stirring and serving.
  • Measuring Spoons/Cups: To make sure the ingredients are measured accurately.

Cooking Instruction :

  • Grind peppercorns, cumin seeds, garlic, and green chili into a coarse paste.
  • Mash ripe tomatoes, soaked tamarind extract, curry leaves, and coriander leaves with your hands.
  • Add the ground paste, water, and turmeric powder. Bring to a simmer (do not boil).
  • Temper mustard seeds and asafoetida in oil, and add to the rasam.
  • Stir in the coconut milk and salt. Mix well. Do not boil after adding coconut milk.

Serving Method

  • Hot Rice Pairing: The most traditional and satisfying way to enjoy this rasam is served piping hot over a bed of freshly cooked rice.
  • Soup Style: You can also serve it as a warm, comforting soup, especially during colder weather or when feeling under the weather.
  • Garnishing: Garnish with fresh coriander leaves for added freshness and visual appeal. A small dollop of ghee on top can enhance the flavor.
  • Side Accompaniments: Serve with crispy papadums or fried vadams (lentil fritters) for a textural contrast.

Cooking Tips

  • Do not boil the rasam after adding coconut milk.
  • Adjust the sourness and spiciness to your preference.
  • Best served with hot rice.
lal chicken recipe

Lal Chicken ❤️to impress your crush! Easy Spicy LAL CHICKEN RECIPE��

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Laal Chicken

If bachelors want to make something easy and tasty, they can try this Laal Chicken. This chicken recipe is a very famous dish in North India. The specialty of this chicken is its spiciness.If you love eating spicy food, you can make and enjoy this fiery Laal Chicken at home. The Kashmiri chili powder used in this dish gives it a vibrant color and an amazing taste that catches the eye. Just looking at this dish will make you crave it instantly.Before eating any food, its color and aroma tempt us—and this dish has both in the perfect amount. Whether you make it for your family or friends, they will be amazed by the taste. You can enjoy this with idli, dosa, chapati, or rice—it will be absolutely delicious!

Now, let’s see how to make it!

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Preparation Time

45 Minutes

Serve

4 person

Ingredients:

  • ½ kg - Chicken
  • 1 tsp - Salt
  • 1 tbsp - Coriander leaves
  • 1 tbsp - Ginger-garlic paste
  • 50 ml - Curd
  • 1 piece - Cinnamon
  • 1 piece - Ginger
  • 5 cloves - Garlic
  • 7 - Cloves
  • 4 - Cardamom
  • 10 - Kashmiri red chilies
  • 1 tbsp - Kashmiri chili powder
  • 2 - Bay leaves
  • 3 tbsp - Oil

Required Cooking Equipments

  • Mixing bowl – for marinating the chicken
  • Blender/mixer grinder – for making the masala paste
  • Pan/Kadai – for roasting spices and cooking the chicken
  • Spatula – for stirring the masala and chicken
  • Lid – to cover the pan while cooking
  • Knife & chopping board – for cutting ginger, garlic, and other ingredients

Cooking Instruction :

  • First, take the chicken and wash it thoroughly in a bowl. Add salt, coriander leaves, ginger-garlic paste, and curd. Mix everything well in a blender and let it marinate for 20 minutes.
  • Now, take a piece of cinnamon and dry roast it for a minute.
  • In a blender, add the roasted cinnamon, a piece of ginger, a few cloves, cardamom, and Kashmiri red chili. Soak this mixture for 10 minutes, then blend it together.
  • Dry roast some Kashmiri chili powder in a pan and add it to the blended mixture. Finally, add bay leaves and grind everything into a smooth paste.
  • In a pan, heat oil and add the ground spice paste. Sauté it for about 5 minutes.

Serving Method

  • Serve Spicy Red Chicken hot with steamed rice, jeera rice, or biryani.
  • It also pairs well with naan, roti, or parotta.
  • Garnish with fresh coriander leaves and a squeeze of lemon for extra flavor.
  • Serve with onion rings and cucumber slices on the side for a refreshing touch.
  • You can also drizzle a little fresh cream or butter on top for a richer taste.

Cooking Tips

  • Marination is key: Let the chicken marinate for at least 20 minutes (or longer for deeper flavor).
  • Low flame cooking: Cooking on a low flame ensures the chicken absorbs all the masala flavors.
  • No water needed: The chicken releases its own juices while cooking, so avoid adding extra water.
  • Use Kashmiri chilies: They give a rich red color without making the dish too spicy.
  • For extra smokiness, you can give a dhungar (smoke) effect by placing a piece of hot charcoal in a small bowl inside the pan, adding a drop of ghee, and covering it for a minute.
  • Adjust spice levels: If you prefer it spicier, add a little red chili powder along with Kashmiri chili.
  • Use fresh whole spices for the best aroma and taste.
poondu idli podi recipe in tamil

Garlic Idli Podi Recipe,How to make it easily

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Garlic Idli Podi Recipe

Garlic idli podi is a popular South Indian condiment, a flavorful and aromatic powder that’s a staple in many households.  It’s typically served as an accompaniment to idli, dosa, and other South Indian breakfast dishes, adding a punch of garlicky goodness and enhancing the overall meal.  This versatile powder is not only delicious but also relatively simple to prepare, making it a favorite for busy weeknights or lazy weekends.  The combination of garlic, lentils, and spices creates a unique and irresistible taste that’s both savory and slightly spicy.

This blog post will guide you through a simple and easy-to-follow recipe for making garlic idli podi at home.  Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is designed to be accessible to everyone.  We’ll break down the ingredients and the steps involved, ensuring that you can recreate this authentic South Indian flavor in your own home.

Get ready to tantalize your taste buds with the rich and pungent flavors of homemade garlic idli podi.  Let’s dive into the recipe and discover the secrets to creating this culinary delight.

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Preparation Time

20 Minutes

Serve

4 person

Ingredients:

  • 1/4 cup garlic
  • 1/4 cup grated coconut
  • Salt to taste
  • Dried red chilies to taste
  • 2 tablespoons oil

Required Cooking Equipments

  • Pan (for frying with oil)
  • Spoon (for stirring)
  • Mixer (for grinding powder)
  • Airtight bottle (for storing powder)

Cooking Instruction :

  • Heat oil in a pan. Add garlic and sauté for 2 minutes.
  • Add dried red chilies and sauté until fragrant.
  • Turn off the heat and add grated coconut. Mix well.
  • Once the mixture has cooled completely, grind it to a fine powder in a blender along with salt.
  • Store the powder in an airtight container for up to a month.

Serving Method

  • Garlic idli podi is traditionally served as a dry condiment alongside idli, dosa, uthappam, and other South Indian breakfast items.
  • It can be sprinkled generously over the hot dishes, allowing the steam to release the aromatic flavors.
  • It also pairs wonderfully with plain rice, especially when a little ghee or sesame oil is added.
  • Simply mix the podi with the rice and enjoy a flavorful and comforting meal.

Cooking Tips

  • Be careful not to over-roast the garlic, as this can make the podi bitter. A light golden color is ideal.
  • Feel free to adjust the amount of chili peppers and lentils to suit your taste preferences. You can add more or less depending on how spicy you like it.
  • Store the prepared podi in an airtight container at room temperature. This will help maintain its freshness and flavor for several weeks.
  • If the podi seems too dry or clumpy, you can add a little bit of sesame oil or ghee to loosen it up. Mix well until it reaches your desired consistency.
  • This versatile podi can also be used as a seasoning for other dishes, such as vegetables, curries, or even sprinkled on sandwiches for an extra kick of flavor.