Pallipalayam Chicken

     I came to know this dish “Pallipalayam Chicken” in a cooking competition which was cooked by a patti/granny, who got a big applause for this dish. From that day on (actually it was 5 years back 😊 ) this was in my bookmark lists and today finally prepared this for your and here comes for your reviews.

ALL YOU NEED:

Boneless Chicken	1/2 kg
Chopped Shallots	10 Nos.
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Turmeric Powder	1/2 spoon
Coriander leaf	To garnish
Cumin Powder	1 spoon
Garam Masala	1 spoon
Fennel Seeds	1 spoon
Cumin Seeds	1/2 spoon
Red Chilly	5 Nos.
Curry Leaf	3 twigs
Mustard	1 spoon
Gingelly Oil	3 tbslp
Salt	To Taste
Oil	5 spoons

METHOD:
     Marinate chicken with 3 spoons of ginger garlic paste, turmeric powder, and salt. Let it sit for 30 minutes.

     Heat gingelly oil generously, add mustard. When it crackles, add cumin seeds, fennel seeds, 3 twigs of curry leaves, 8 red chillies, saute it for 2 mins. Then add chopped shallots, chopped onion, saute it until it turns golden brown. Add chopped tomato, when it turns mushy, add boneless chicken pieces, saute it for 5 minutes. Now all the powders listed in the Ingredients. Mix it well. Adjust salt and cover with lid. Let the chicken cooks and allow the water to drain completely. When the chicken is completely dry, add curry leaf and coriander leaf, keep stirring until the oil leaves its side. Switch off the flame.

- Sangeetha Nambi

Green Chicken

     This was recently tried and t(e)asted recipe which i came across while rushing through a food page in FB. Whenever i feel get bored of my regular chicken gravy, this will be there in my menu. This can be prepared either as gravy or semi-gravy dish. Here am going to describe the semi gravy form. Hope you all enjoy it.

ALL YOU NEED:

Chicken Pieces	1/2 kg
Turmeric Powder	Pinch
Coriander leaf	1/2 bunch
Fennel Seeds	1 spoon
Green Chilly	4 Nos.
Cumin Seed	1/2 spoon
All Spices	Few
Mint leaf	1/2 bunch
Mustard	1/2 spoon
Almond	2 Nos.
Ginger	1 inch
Garlic	5 cloves
Curd	2 spoons
Salt	To taste
Oil	2 spoons

METHOD:
     Grind coriander leaf, mint leaf, green chillies, ginger, almonds, garlic and cardomon to a fine paste. Marinate chicken with the grinded items with turmeric powder, required salt and 2 spoons of curd. Let it sit for atleast 2 hours. After 2 hours, pressure cook the marinated chicken with a cup of water for a whistle. Once the pressure gets released, heat 2 spoons of oil in the pan, add mustard, cumin seeds, all spices, fennel seeds and pour the pressure cooked items. Let it boil until it reaches semi gravy consistency.

     If you need it as gravy, in the pan, add a chopped onion, tomato, saute it with coriander powder and garam masala powder. Then pour the pressure cooked items and let it boil until oil seperates.

- Sangeetha Nambi

Pepper Chicken Gravy

     Long long ago i was a big hatred person of all Non veg items. But after marriage i.e. 9 years back i forced myself to taste the non veg. But now somehow started trying new non veg dishes and today’s recipe is one among them which i looted from my family friend. Now sharing this with you all. Do try and let me know your feedback.

ALL YOU NEED:

Chicken	1/2 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Non veg powder*	1 spoon
Turmeric Powder	Pinch
Coriander Leaf	1 cup
Chilly Powder	2 spoon
Green Chilly	2 Nos.
Cumin Seeds	1/4 spoon
Fennel Seeds	1 spoon
Curry Leaf	5 Nos.
All spices*	Few
Mustard	1 spoon
Garlic	5 Nos.
Ginger	2 inches
Oil	2 spoons
Salt	To Taste

METHOD:
     Heat a spoon of oil in a pan. Add 1 1/2 pepper corns. Grind it to a fine paste along with ginger, garlic and coriander leaf.

     In cooker, heat a spoon of oil, add chopped onions, saute for a while. Add grinded pepper corns mixture, fry until raw smell goes off. Add chopped onion, saute well until oil oozes out. Now add chicken pieces and all the powder one by one. Mix well. Add water and salt. Pressure cook for a while.

     Heat a spoon of oil in a pan. Add fennel seedd, cumin seeds, all spices and pour the pressure cooked items. Let it boil until it becomes semi-gravy. Adjust with salt. As a final touch, add slited green chillies, curry leaves and chopped coriander leaf. Mix well. Serve hot with steamed rice or chapathi.

Note:* I have homemade Non-veg powder separately, if you don't have any such powder, add garam masala powder. All spices is the combination of cloves, cinnamon, cardamon.

Chicken 65

     Who will say No to Chicken 65 ? Definetely am Not. My daughter who is 8 years, is a big (actually very big) fuzzy eater. The one and only dish i can say her's most favorite is "Chicken 65". Being a daughter of food blogger (fine, LAZY food blogger), i completely given up trying up new dishes for my daughter. Even its bit time consuming process, will never hesitate to prepare this atleast once in two weeks. So, here comes my kids most favorite dish (happy mom) chicken 65 for your views.

ALL YOU NEED:

Boneless Chicken pieces	250 gms
Kashmiri Chilly powder	1/4 cup
Red chilly powder	1 1/4
Kastoori Methi	1/2 spoon
Sliced Onion	1/2 cup
Curry Leaf	1 string
Besan Flour	1 spoon
Garam Masala	Pinch
Cumin Powder	1/4 spoon
Corn flour	1 spoon
Hung Curd	1 1/2 spoon
Salt	To taste

METHOD:
     Wash and cut chicken as small cubes. Place it in drainer for 20 mins, until the excess water drains off. Now take a wide pan, add chicken cubes, add all dry ingredients (Red chilly powder, Kashmiri chilly powder, corn flour, besan flour, kastoori methi and salt) and hung curd. Mix well. Add water only if required, mostly you can mariante very well with hung curd itself. If you add water, the marination shouldnot be gooey. Let it sit for an hour.
     For shallow frying, add 5 tbsps of oil in a pan, when the oil gets heated up, fry the chicken pieces in batches. As a final touch which is purely optional, using a spoon of oil, saute the sliced onion and curry leaf for few minutes and add chicken 65, toss it and serve hot with onions and lemon wedges.

Note: You can also do deep frying by adding more oil. I don't like to waste the oil (fried oil) by deep frying so i generally follow shallow frying.

- Sangeetha Nambi