WhatsApp Image 2025-02-05 at 12.24.53 PM

How to Make Mushroom Biryani in a Pressure Cooker

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How to Make Mushroom Biryani in a Pressure Cooker

A Flavorful Vegetarian Delight

Mushroom biryani is a delicious vegetarian alternative to traditional meat-based biryanis. With its rich flavors and aromatic spices, it’s a perfect dish for any occasion. Let’s dive into this easy-to-follow recipe

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Preparation Time

30 minutes

Serve

4 Person

Ingredients:

  • 1/2 kg mushrooms
  • 250 grams basmati or seeraga samba rice
  • 1/2 teaspoon cumin seeds
  • 1/2 inch cinnamon stick
  • 2 cloves
  • 1 cardamom
  • 100 grams ghee or oil
  • 2 onions, sliced
  • 2 tomatoes, chopped
  • 2 tablespoons ginger-garlic paste
  • A handful of mint and coriander leaves
  • 1/2 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon coriander powder
  • Water (2 parts water for 1 part rice)

Required Cooking Equipments

  • Cooker
  • Kadai
  • spoon
  • knife
  • Cutting board
  • Bowl

Cooking Instruction :

  • Sauté the Spices: Heat ghee or oil in a pressure cooker. Add cinnamon, cloves, cardamom, and cumin seeds. Sauté until fragrant.
  • Cook the Vegetables: Add sliced onions and chopped tomatoes. Cook until they turn soft and golden brown. Then, add ginger-garlic paste, mushrooms, mint, and coriander leaves. Sauté for a few minutes.
  • Add Spices and Rice: Stir in red chili powder, garam masala, and coriander powder. Cook for a minute. Add washed rice and water.
  • Pressure Cook: Close the pressure cooker and cook for 2 whistles. Let the pressure release naturally.
  • Fluff and Serve: Gently fluff the biryani with a fork. Garnish with additional mint and coriander leaves. Serve hot with raita or salad.

Cooking Tips

  • You can cut the mushrooms into smaller pieces if you prefer
  • You can simmer the biryani on low heat for 10 minutes for a more intense flavor.
  • Serve the biryani with raita (yogurt dip).

Serving Method

  • For a visually appealing presentation, mound the biryani on a serving plate. Garnish with a sprinkle of fried onions or cashews.
RAJMA MASALA

Rajma Masala Gravy ‘A spicy punjabi delight’

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Rajma Masala Gravy ‘A spicy punjabi delights’

Rajma masala is a popular recipe from Punjab.  This is also known as kidney beans.  All those who want to lose weight can take this recipe in their meals.  This mutton chicken gravy is so delicious that it is easy to make even for those who are new to cooking. This rajma gravy goes great with rice, ghee rice, chapati, idli dosa, pulao etc.

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Preparation Time

1hour

Serve

4-6 Person

Ingredients:

  • Rajma – 1 cup
  • Cinnamon stick 1
  • Cloves -4
  • Cardamom - 4
  • Annachi flower -1
  • Kalpasi - a little
  • Anise - 1 tbsp
  • Onion - 2
  • Tomatoes - 2
  • Chili – 2
  • Turmeric powder - 1,1/2 tsp
  • Chilli Powder or Kashmiri Chilli Powder- 1 ,1/2 tsp
  • Tanya powder - 1 tbsp
  • Curry leaves – 2-3
  • Coriander – 1/4 cup
  • Oil – 2-3 tbsp
  • Salt – as required

Required Cooking Equipments

  • Cooker
  • Kadai
  • spoon
  • knife
  • Cutting board
  • Bowl

Cooking Instruction :

  • Soak the rajma for 8 hours or before. Add the soaked rajma to the cooker, add enough water to submerge it, add 1/2 spoon (turmeric powder, chilli powder) and cook for 6 or 7 whistles.
  • Chop onion, tomato and chilli and keep in a bowl.
  • . Put oil in a pan on medium heat and add cinnamon bark, cloves, cardamom, annachi flower, galpasi, aniseed, curry leaves and coriander.
  • Then add chopped onions, tomatoes and chillies and saute well.
  • Then add turmeric powder, chilli powder, tanya powder and salt and mix well.
  • Then add Rajmava and mix well.
  • Then, add required amount of water and let it boil well.
  • Add coconut and cover and cook for 10 to 15 minutes.
  • Now Rajma masala gravy is ready. Serve this with chapati without rice

Cooking Tips

  • It is necessary to soak the rajma.
  • Mix the spices properly.
  • Add required amount of water.

Serving Method

  • Serve rajma masala hot with rice or chapati.
  • You can serve rajma masala with curd or curd
WhatsApp Image 2025-02-04 at 3.50.36 PM

How To Make Paneer Pulao at Home

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Paneer Pulao, Paneer, basmati rice, and fragrant spices blended together, a delicious paneer pulao is ready!

Paneer Pulao (பன்னீர் புலாவ் )is a delightful Indian dish that combines fragrant rice with succulent paneer (Indian cottage cheese) and a medley of spices. This recipe is a simple yet flavorful way to enjoy this classi

 “Paneer Pulao is a popular Indian dish that combines fragrant basmati rice with tender paneer for a flavorful and satisfying meal. Follow this easy recipe to make delicious Paneer Pulao at home.” “Paneer Pulao is a beloved Indian dish that offers a delightful culinary experience with its aromatic spices, succulent paneer, and fragrant basmati rice. This recipe focuses on maximizing flavor with minimal ingredients.” “Nothing beats homemade Paneer Pulao! This recipe will guide you through an easy and quick process to create a delicious and flavorful dish that your family will surely love.”

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Preparation Time

1Hour 15 minutes

Serve

4 -6person

Ingredients:

  • Oil - 1 tbsp
  • Ghee - 1 tbsp
  • Whole spices (like bay leaf, cardamom, cinnamon) - a few
  • Sliced onions - 1 medium
  • Green chilies - 2-3, slit
  • Ginger-garlic paste - 1 tbsp
  • Chopped tomatoes - 1 cup
  • Salt - to taste
  • Turmeric powder - 1/2 tsp
  • Red chili powder - 1 tbsp
  • Coriander powder - 1 tsp
  • Biryani masala - 2 tbsp
  • Green peas - 1 cup
  • Diced paneer - 300 gms
  • Basmati rice - 2 cups (soaked in water for 30 minutes)
  • Water - 3 cups
  • Fresh coriander leaves - for garnish

Required Cooking Equipments

  • Kadai: A large and deep kadai or pan suitable for cooking is required.
  • Spoon: Spoons are needed for mixing and serving food.
  • Measuring spoons and cups: For adding ingredients in the right amount.
  • Chopping board and knife: For chopping onions, tomatoes etc.

Cooking Instruction :

  • Temper the Spices: Heat oil and ghee in a pot. Add whole spices and let them splutter.
  • Sauté Onions and Chilies: Add sliced onions and green chilies to the pot. Cook until the onions turn golden brown.
  • Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for 2 minutes.
  • Cook Tomatoes: Add chopped tomatoes and cook until they soften and release their juices.
  • Add Spices and Paneer: Add salt, turmeric powder, red chili powder, coriander powder, and biryani masala. Mix well and cook for another 2 minutes.
  • Combine Ingredients: Add green peas and diced paneer to the pot. Mix everything thoroughly.
  • Add Rice and Water: Add soakedbasmati rice and 3 cups of water. Mix gently to ensure even distribution.
  • Cook: Cover the pot with a lid and cook over medium heat until the rice is cooked and the water is absorbed. This usually takes about 15-20 minutes. You should hear 2 whistles from the pot.
  • Garnish and Serve: Once cooked, garnish with fresh coriander leaves. Serve hot with raita or salad.

Cooking Tips

  • For best results, use high-quality basmati rice.
  • Adjust the amount of spices according to your preference.
  • If you don't have biryani masala, you can use a combination of garam masala and kewra water.
  • You can add other vegetables like carrots, cauliflower, or potatoes to the pulao.
  • Enjoy this flavorful Paneer Pulao with your loved ones!

Serving Method

  • Serve hot: Paneer pulao tastes and smells better when it is hot.
  • Serve with raita: You can make raita by adding cucumber, onion, coriander etc. to curd.
  • Serve with salad or pickle: Paneer pulao can be served with any salad or pickle of your choice.
MUTTAI BONDA

Egg Ponda Masala Recipe: A Delicious and Crispy Indian Snack

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Egg Ponda Masala Recipe: A Delicious and Crispy Indian Snack

Are you looking for a tasty and easy-to-make Indian snack recipe? Look no further! Today, we’re going to share with you a mouth-watering Egg Ponda Masala recipe that’s sure to become a favorite in your household.Egg Ponda Masala is a delicious and crispy Indian snack that’s perfect for any occasion. With its spicy gram flour batter and crunchy exterior, it’s sure to become a favorite in your household. Try this recipe today and enjoy the flavorful goodness of egg ponda masala!Egg Ponda Masala is a popular Indian snack that originated in the southern region of India. It’s a crispy and flavorful snack made with boiled eggs coated in a spicy gram flour batter, deep-fried to perfection.

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Preparation Time

20 -30 minutes

Serve

3-4 person

Ingredients:

  • 1 cup gram flour (kadala maavu)
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp chili powder
  • 2 large onions, finely chopped
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • Oil for frying
  • Salt to taste
  • 4-6 boiled eggs

Required Cooking Equipments

  • Pan
  • Spatula
  • Plate
  • Knife

Cooking Instruction :

  • Prepare the Bajji Maavu: In a large bowl, mix together gram flour, salt, turmeric powder, chili powder, and chopped onions
  • Add Spices and Water: Add cumin powder, coriander powder, and water to the mixture. Blend well to form a smooth batter.
  • Prepare the Eggs: Cut the boiled eggs in half and set aside
  • Coat the Eggs : Dip each egg half into the bajji maavu batter, coating it evenly
  • Deep-Fry the Eggs: Heat oil in a deep frying pan over medium heat. When the oil is hot, add the coated egg halves and fry until golden brown
  • Serve and Enjoy: Remove the egg ponda masala from the oil and drain excess oil on paper towels. Serve hot with your favorite chutney or sauce

Cooking Tips

  • To prevent the eggs from breaking, make sure the oil is not too hot
  • You can adjust the amount of chili powder to suit your desired level of spiciness
  • Experiment with different spices, such as garam masala or amchur powder, to give the egg ponda masala a unique flavor
  • Serve egg ponda masala with a side of chutney or raita to balance out the spiciness

Serving Method

  • Serve egg bonda hot.
  • Egg bonda can be served with tomato sauce or chutney.
  • Egg bonda can be served with tea or coffee.
kerala style aviyal in tamil

Aviyal recipe for you, A Flavorful Kerala Style Vegetable Stew

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Aviyal recipe for you, A Flavorful Kerala Style Vegetable Stew

Aviyal is a classic South Indian dish that translates to “mixed vegetables” in Malayalam. This vibrant and flavorful stew is a staple in many Kerala households and is often served alongside rice, sambar, and rasam.

What Makes Aviyal Special?

A Rainbow of Colors: Aviyal typically includes a variety of seasonal vegetables like drumsticks, okra, carrots, beans, and more. This creates a visually appealing dish with a burst of colors.

Coconut Goodness: The primary flavoring comes from a coconut-based gravy, which is tempered with mustard seeds, curry leaves, and green chilies.

Healthy and Hearty: Packed with an array of vegetables, Aviyal is a wholesome and nutritious dish that’s perfect for a healthy meal.

Tips for Making the Best Aviyal:

Choose Fresh Vegetables: Select fresh, seasonal vegetables for the best flavor and texture.

Grate the Coconut: Freshly grated coconut gives the best flavor. You can also use frozen grated coconut.

Tempering is Key: The tempering of mustard seeds, curry leaves, and green chilies adds a delightful aroma and flavor to the Aviyal.

Adjust Spice Levels: Adjust the amount of green chilies according to your preference.

Serve Hot: Aviyal tastes best when served hot with steamed rice.

 

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Preparation Time

40-65 Minutes

Serve

6-8 Person

Ingredients:

  • Mixed vegetables (drumsticks, okra, carrots, beans, etc.) - 1 cup (chopped)
  • Coconut (grated) - 1 cup
  • Green chilies - 2-3 (slit)
  • Ginger-garlic paste - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Curry leaves - a few
  • Mustard seeds - 1/2 tsp
  • Coconut oil - 2 tbsp
  • Salt to taste

Cooking Instruction :

  • Cook Vegetables: Steam or lightly boil the mixed vegetables until tender-crisp.
  • Cook VegetaGrind Coconut: Grind the grated coconut with a little water to form a smooth paste.ables: Steam or lightly boil the mixed vegetables until tender-crisp.
  • Make the Gravy: Heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and green chilies.
  • Sauté: Add ginger-garlic paste and sauté for a few seconds.
  • Combine: Add the cooked vegetables and coconut paste to the pan. Stir well and cook for a few minutes until the flavors combine.
  • Season: Add turmeric powder and salt to taste. Cook for another minute.
  • Serve: Garnish with fresh coriander leaves and serve hot with steamed rice.
  • Enjoy this delicious and healthy Kerala Style stew with your family and friends!

Cooking Tips

  • Add Yogurt: For a tangier flavor, add a spoonful of yogurt to the coconut paste.
  • Include Lentils: Some variations include cooked lentils like moong dal or toor dal.
  • Use Different Greens: Add spinach, fenugreek leaves, or other leafy greens for extra nutrition.
  • Use Different Greens: Add spinach, fenugreek leaves, or other leafy greens for extra nutrition.

Cooking Notes

  • Moderation is Key: While tomato pickle offers some health benefits, it's important to consume it in moderation as it can be high in sodium.
  • Quality of Ingredients: Use fresh, high-quality tomatoes and spices to ensure the best flavor and nutritional value.

A Flavorful and Easy Tomato Pickle Recipe

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Tomato Pickle: A Flavorful and Easy Recipe

Tomato Pickle is a delicious and easy-to-make Indian pickle that pairs perfectly with rice and roti. This recipe is simple to follow and doesn’t take much time.Tomato Pickle is a popular South Indian condiment made by pickling ripe tomatoes in a spicy and tangy brine. It’s a flavorful accompaniment to various dishes like rice, idli, dosa, and even as a snack.

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Preparation Time

40-65 Minutes

Serve

6-8 Person

Ingredients:

  • 1 kg Tomatoes, chopped
  • 1 tablespoon Mustard seeds
  • 1 tablespoon Fenugreek seeds
  • 100 grams gingerly oil
  • 6 tablespoons Red chili powder
  • Tamarind, size of a gooseberry (soaked and extracted juice)
  • 10 cloves Garlic, crushed
  • 1/4 teaspoon Asafoetida powder
  • Salt to taste
  • Curry leaves, a few

Cooking Instruction :

  • In a pan, cook the chopped tomatoes and tamarind extract over medium heat until the tomatoes are soft and the mixture is thick.
  • Once cooled, blend the cooked tomato mixture into a smooth paste.
  • Heat mustard oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Once they splutter, add the crushed garlic and sauté for a few seconds.
  • Add the blended tomato mixture, red chili powder, asafoetida powder, and salt to the tempered oil. Cook on low heat until the oil separates from the mixture.
  • Transfer the hot pickle to a sterilized glass jar. Seal the jar tightly and let it cool completely before storing.

Cooking Tips

  • To ensure a longer shelf life, make sure the oil covers the entire surface of the pickle.
  • Adjust the amount of red chili powder according to your taste.
  • Adjust the salt based on the amount of tamarind used.

Cooking Notes

  • Moderation is Key: While tomato pickle offers some health benefits, it's important to consume it in moderation as it can be high in sodium.
  • Quality of Ingredients: Use fresh, high-quality tomatoes and spices to ensure the best flavor and nutritional value.
bun dose tamil recipe

Tasty Instant Bun Dosa Recipe very easy

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Tasty Instant Bun Dosa Recipe very easy

Bun dosa is a famous breakfast dish in South India. It is softer and fluffier than dosa. It has a unique taste and soft texture. Bun dosaiya coconut chutney. Tomato chutney, sambaryoda vachu chapta adada avolo are delicious.

You can see in this post how to make curd rava and other ingredients.

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Preparation Time

30 Minutes

Serve

4-5 Person

Ingredients:

  • 1 cup rava (semolina)
  • 3/4 cup sour yogurt
  • 1 tsp chana dal (split chickpea)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 onion
  • 2 green chilies
  • 1/4 tsp asafoetida
  • Curry leaves
  • Coriander leaves
  • 1 tbsp rice flour
  • Salt
  • Baking soda
  • Oil

Cooking Instruction :

  • Prepare the batter: Combine rava, sour yogurt, and water in a bowl. Blend until smooth.
  • Grind the batter: Transfer the batter to a blender and grind until it reaches a smooth, pouring consistency.
  • Make the tempering: Heat oil in a pan. Add mustard seeds, cumin seeds, and let them splutter. Add chopped onion, green chilies, curry leaves, and asafoetida. Sauté until the onion turns translucent.
  • Combine: Add the tempering to the batter along with rice flour, salt, and baking soda. Mix well.
  • Cook: Heat a dosa tawa or a non-stick pan. Pour a ladleful of batter and spread it evenly. Cook on both sides until golden brown.

Cooking Tips

  • For a fluffier dosa, let the batter ferment for 30 minutes to an hour.
  • You can add grated vegetables like carrots or beetroot to the batter for added nutrition and flavor.
  • Serve hot with coconut chutney or sambar.

Platting

  • Center the Dosa: Place the dosa in the center of the plate.
  • Coconut Chutney: Place a small bowl of coconut chutney on one side.
  • Sambar: A bowl of sambar can be placed on the other side.
  • Ghee: A small dab of ghee can be drizzled over the dosa.
  • Visual Appeal: Consider adding a few colorful elements, such as a slice of tomato or a sprinkle of pomegranate seeds, to enhance the visual appeal.
Quick and Easy Spicy Garlic Pickle

How to make Crispy, Flavorful Murukku – Masala Murukku

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Masala Murukku - How to make Crispy, Flavorful Murukku

You’ve provided a Tamil recipe for Murukku, a popular Indian snack. The recipe outlines the ingredients and steps involved in making Crispy and Flavorful Murukku at home.

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Preparation Time

30-40 Minutes

Serve

4-5 Person

Ingredients:

  • 2 cups rice flour
  • 1/2 cup roasted gram flour
  • 1 tablespoon chili powder
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 tablespoon ghee
  • Salt to taste
  • Oil for deep frying

Cooking Instruction :

  • 1 Clay pot
  • 1 spoon

Cooking Instruction :

  • Combine Dry Ingredients: In a large bowl, combine rice flour, roasted gram flour, chili powder, sesame seeds, cumin seeds, and salt.
  • Make the Dough: Gradually add water to the dry ingredients, mixing until a firm but pliable dough forms. The dough should not be too sticky.
  • Knead the Dough: Knead the dough for about 5-7 minutes until smooth. Add ghee and knead again until well incorporated.
  • Shape the Murukku: Heat oil in a deep frying pan. Lightly grease the Murukku press. Fill the press with the dough and press out the Murukku into the hot oil.
  • Fry: Fry the Murukku until golden brown and crispy. Drain on paper towels.

Platting :

Murukku is best served fresh and crispy. It can be enjoyed as a snack on its own or as an accompaniment to tea or coffee.

Cooking Tips

  • For a more authentic flavor, use freshly roasted gram flour.
  • For a more autheaAdjust the spice level according to your taste.ntic flavor, use freshly roasted gram flour.
  • To prevent the dough from drying out, cover it with a damp cloth while working.
  • For extra crunch, double-fry the Murukku.

Cooking Notes

  • Adjust spice levels to suit your taste
  • Use fresh ingredients for best flavor.
  • Serve with rice or dosa
Quick and Easy Spicy Garlic Pickle

Quick and Easy Spicy Garlic Pickle

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Quick and Easy Spicy Garlic Pickle

Garlic, known for its pungent flavor and numerous health benefits, can be transformed into a delicious and easy-to-make pickle. This recipe provides a quick and simple method to create a flavorful garlic pickle that can be enjoyed as a side dish.

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Preparation Time

30 -40 Minutes

Serve

4-6 Person

Ingredients:

  • 1 tablespoon mustard seeds
  • 1 tablespoon fenugreek seeds
  • 100 grams oil
  • 20-30 cloves of garlic
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon chili powder
  • 1/2 tablespoon coriander powder
  • Tamarind the size of a small lime
  • Salt to taste
  • A small piece of jaggery

Cooking Instruction :

  • 1 Clay pot
  • 1 spoon
  • 1 Glass Pot

Cooking Instruction :

  • Roast and Grind: Roast 1/2 tablespoon each of fenugreek and mustard seeds. Grind them into a powder.
  • Sauté: Heat oil in a pan and add the remaining mustard and fenugreek seeds. Once they splutter, add the chopped garlic and sauté.
  • Spice Blend: Add turmeric powder, chili powder, and coriander powder to the garlic and sauté until the raw smell disappears.
  • Tamarind Paste: Soak tamarind in warm water and extract the pulp. Add this tamarind paste to the spice mixture.
  • Seasoning: Add salt and the previously ground spice powder. You can also add a few cloves of crushed garlic for extra flavor.
  • Sweeten: Add a small piece of jaggery to balance the spice.
  • Cook: Cook the mixture for a few minutes until the flavors blend well.

Cooking Tips

  • For a more intense flavor, you can increase the amount of chili powder.
  • Adjust the amount of salt and jaggery according to your taste preferences.
  • Store the pickle in an airtight container in the refrigerator for longer shelf life.
how to make Chettinad chicken gravy recipe at home

how to make Chettinad chicken gravy recipe at home

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how to make Chettinad chicken gravy recipe at home

Today’s presentation  is the spicier one, which is none other than the chettinad chicken,when said chettinad chicken masala almost everyone’s mouth starts watering.

This is South India’s most flavourfull dish made with chicken fresh ground spices and herbs.

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Preparation Time

1-1.5 hours

Serve

6-8 Person

Ingredients:

  • Chicken - 1 kg
  • Grated coconut - 1/2 cup
  • Onion - 3
  • Tomato - 4
  • Red chili - 10-15
  • Coriander seeds - 1/4 teaspoon
  • Fennel seeds - 3/4 teaspoon
  • Cinnamon - 1/2 inch
  • Cardamom - 3
  • Cloves - 1
  • Star anise - a small amount
  • Cumin seeds - 1/4 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Red chili powder - 3/4 table spoon
  • Dhanya powder - 3/4 teaspoon
  • Salt - as needed
  • Curry leaves, coriander leaves - as needed
  • Gingerly oil - as needed
  • Ginger garlic paste - 1,1/2 tablespoon

Cooking Instruction :

  • 1 Clay pot
  • 1 spoon

Cooking Instruction :

  • Heat a clay pan with oil and 1/2 tbsp of fennel seeds,the remaining fennel seeds can be used while cooking the chicken,then add cumin seeds,pepper,whole garam masala,red chillies coriander seeds and kalpasi.
  • When begin to smell good, add curry leaves,next ingredients to be added is the coconut and roast until it's transparent into slight golden colour.
  • At this stage the oil doesn't appear.as it gets sauteed you can notice the oil appearing on top.if you continue to saute you could achieve this texture.
  • When the oil begin to arise turn off the stove instantly, Transfer the contents to a plate and allow it to cool at room temperature, transfer the cooked content to a mixer jar, pour required amount of water and grind it into a fine paste.
  • To another clay pan.pour oil and heat.once heated,add fennelseeds,bayleaves,cardamom, cloves and sliced onions.
  • Followed by onions,add curry leaves and saute well to golden brown colour,the Onion are well sauteed now and at this stage, add ginger garlic paste.Post sautering the ginger garlic paste thoughly,add tomatoes and saute
  • Now add turmeric powder,coriander powder,chilli powder salt and then saute for two minutes.Once the raw smell leaves from the masala,pour water and cook.
  • when the masala gets cooked well we shall add the cut chicken pieces.mix the chicken well with the masala and saute.At this stage add the prepared paste, mix the paste well with the masala and the chicken.
  • In this stage you add the little amount of water as the chicken gets cooked, it releases water and turns the gravy consistency thin.
  • Cook covered till the chicken is fully cooked, now garnish with curry leaves coriander leaves and pour little amount of gingerly oil to the prepared mixture.
  • It taste awesome,when accompanied with white rice.Enjoy the ultimate chettinad chicken gravy.

Cooking Tips

  • Star anise is essential for Chettinad chicken
  • Use more curry leaves and red chilies for extra flavor
  • Adjust garam masala and red chili powder according to taste
  • Use clay pot for authentic flavor

Cooking Notes

  • Adjust spice levels to suit your taste
  • Use fresh ingredients for best flavor.
  • Serve with rice or dosa