Chicken Stew and Appam Recipes

Chicken Stew and Appam Recipe

This stunning dish comes directly from the hidden treasures of God's own country, Kerala. Chicken Stu is a popular dishes as a popular Easter dish and is especially among Christian families for breakfast or brunch. Chicken-centric appetizers, pieces of chicken boiled in a beautiful spicy and fancy coconut gravy with southern-style rice pancakes.

Ingredient of chicken stew and appam recipes

1/2 kg chicken

4 tablespoons coconut oil

2 onions, finely chopped

1 red pepper, chopped

2 green chillies

1 tbsp ginger-garlic paste

2 tomatoes, chopped

2 potatoes (diced)

Coconut milk- 1 second from coconut and second extracts

Salt

chilli

1 lemon

1 bunch coriander, small

For App:

1 cup of rice, soaked

3 tablespoons coconut, grated

1/2 teaspoon baking soda

1 tablespoon rice (ripe)

1/2 tsp salt

1 tablespoon sugar

How to make chicken stew and apple

Prepare the Chicken Stew:

1. In a deep pan, take coconut oil, add chopped onion, red chili, green chili, ginger paste. Fry until soft and golden.

2. Add chicken in the spice mixture and fry for 3 minutes.

3. For chicken, add tomatoes and potatoes and mix well. Add second coconut milk milk extracts.

4. Mix black pepper with salt, salt and water. Put on the lid for 45 minutes and boil.

5. Mix 1 extra sugar of coconut milk, coriander and lemon juice for chicken.

Prepare App:

1. For this, take a cooked rice, grated coconut and soaked rice in a deep bowl. Blend it well into a smooth paste. Keep it for overnight for fermentation.

2. In fermented paste, mix baking soda, salt, sugar and water. Blend the paste for a smooth, consistency.

3. In a small pan, add 1 tablespoon applemix and stirring the mixture so that the mixture is spread evenly.

4. Keep it for 1-2 minutes.

5. Cook it until the holes are not visible in the entire episode and the edges are brown in color.

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Bhappa Alloo

Bhaapa Alloo

A stunner of a recipe, this one Bengali flavors just gets right. Bhapati is the Bengali word for
the bang and this Bengali recipe really means it. Pour potato (five spices powder), coconut
paste and local flavors of mustard oil boiled for full potatoes. You can just say that this is a veg
vegetarian version, just fish has been replaced with baby potatoes. Simple yet satisfactory!

Ingredient of Bhaapa Alloo

200 g small potatoes

2 spoons Mustard Oil

1/2 tsp Bengalis five spice mixture (Panchfouran) (whole cumin seeds, fennel seeds,
fenugreek seeds, black mustard seeds and black skin)

2 dry red chillies

1/2 tsp mustard paste

1 teaspoon hung curd

3/4 spoon coconut paste

Pinch of green pepper paste

Pinch of turmeric

salt to taste

Lime juice

2 banana leaves

How to Make Bhapaa Aloo

Step 1. Peel the potatoes and boil them in salted water, drain and keep aside.

Step 2. Heat oil in a non-stick pan, mix five spices in it, cut the red chillies in half and mix them.

Step 3. Spread the spices all around until they separate.

Step 4. Put it on top of potatoes and keep it aside

Step 5. In a mixing bowl, add mustard paste, curd, coconut paste, green chilli paste and
turmeric powder and knead it well.

Step 6. Mix the potatoes in this pickle.

Step 7. Add salt and lime juice, mix again.

Step 8. Place the potatoes on a steel plate, cover with banana leaves and steam for 6-8 minutes.
serve hot.

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Dal Makhni

Dal Makhni

Dal Makhni is an authentic North Indian recipe which is the most popular recipe served in
any restaurant. However, you can make this traditional recipe in the restaurant style using
some simple ingredients available in your kitchen easily.Made with lentils, red kidney beans,
creams and butter, everyone likes it when eating this quick recipe.The best thing about this
recipe is the perfect blend of creamy texture and spices. To make kidney beans and pulses
more smooth, the best hack is to soak them overnight and boil it separately with a pinch of
salt. With this, if you want to make this dish very greasy, you can make roasted spices first
and then grind it. And then put it in its paste; This provides your lentils a great gourmet
restaurant style texture.The abundance of this recipe and its delicious taste has made this
lentil recipe a hit in restaurants and parties. It is best to be served with naan, missi roti or
cumin juice. You can prepare this delicious recipe for your family and friends. We are sure
that they will find it surprisingly delicious

Ingredient of Dal Makhni

2 cups whole utad dal

8 cups of water

2 tablespoons salt

1 tbsp ginger, chopped

2 tablespoons butter

1 tablespoon oil

2 teaspoons royal cumin

1 teaspoon Kasoori Fenugreek

2 cups tomato puree

1 teaspoon Chili powder

1 teaspoon sugar

1/2 cup cream

Green Greener for Garnishing

How to make lentil butter?

Step 1.

Soak the whole urad and rajma in three cups of water overnight. Dip it and cook pressure in 4 cups of water with a pinch of salt. It softens rajma and pulses.

Step 2.

Take a pan on medium flame, then heat the oil and add little cumin seeds to it. Sprinkle cumin and half ginger-garlic paste and stir for a while. Then you can put some onions, chopped green chillies and tomato puree, fry until the mixture turns golden. You can taste the recipe with a spoonful of almond paste, which you can prepare with soaked almonds.

This will make the recipe more creamy. If you are someone who loves the authentic style of Dal Makhni, then we suggest you use ghee instead of using sunflower oil.

Step 3.

After the roasted masala is ready, you can put ripe pressure of raisins and pulses and boil it. If you want your pulse to remain smooth, you can grind the masala first and then mix lentils and rajma.

Step 4.

Then add a little hot masala and salt according to your taste. Stir well and bring to boil, if you think the paste is very thick then you can add some water, then add some fresh cream in this recipe and shake well. This will make your dal and pancakes delicious. Garnish this recipe with fresh cream and freshly chopped coriander leaves.You can serve this indulgence recipe with Naan, Cumin Rice and Tandoori Butter Roti. Do not forget to add a big piece of butter in the bowl. This home-based recipe will definitely praise you for the culinary skills.

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Butter Chicken

                            Butter Chicken

Butter chicken! You can enjoy this Indian dish from the name alone. Butter chicken is being hit equally between Indians and foreigners, especially those who want to taste Indian cuisine. There are several versions of how this dish was made, and most historians agree that the iconic butter chicken was invented in the moti palace kitchen.This recipe of Butter Chicken from Moti Mahal is easy to follow and makes instant chat-starter! Overnight, chicken is roasted and cooked in tomato puree, cream and spices. Perfect dinner party recipes, this North-Indian style chicken recipe is made with the same enthusiasm throughout the country.

Ingredient of Butter chicken

1 1 cup full-fat greek yogurt

2 tablespoons lemon juice

1 ½ tbsp turmeric

2 tbsp Garam Masala

2 tbspspoon cumin seeds

3 pounds chicken thighs, on the bone

. Pound Unsalted Butter

4 spoon neutral oil, such as vegetable or canola oil

2 medium-sized yellow onions, peels and dried

4 cloves garlic, open and minced

3 tablespoons fresh ginger, peeled and grated or finely cooked

1 pound unsalted butter

4 spoon neutral oil, such as vegetable or canola oil

2 medium-sized yellow onions, peels and dried

4 cloves garlic, open and minced

3 tablespoons fresh ginger, peeled and grated or finely cooked

Preapration

Step 1.

Mix curd, lemon juice, turmeric, garam masala and cumin seeds in a large bowl. Put the chicken in and marinate it and make it coat. Cover, and refrigerant (one day).

Step 2.

Melt the butter in the oil in a large pan on medium flame until it starts forming the foam. Add onions, and cook, stirring frequently, translucent till Add garlic, ginger and cumin and cook onions until brown.

Step 3.

Add cinnamon stick, tomato, pepper and salt and cook for about 10 minutes until the chilli is soft.

Step 4.

Put the chicken and marinate in the pan and cook for 5 minutes, then add the chicken stock. Boil the mixture, then reduce heat and boil for about 30 minutes.

Step 5

Stir in cream and tomato paste, and boil until cooked chicken for about 10 to 15 minutes.

Step 6

Add almonds, cook for an additional 5 minutes and remove from heat. Garnish with Citaph leaves.

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SOUTH INDIAN FOODS

                                    SOUTH INDIAN FOOD

South Indian cuisine is mainly known for its flow, smell and irreversible flavor,
which can be found all over the world. It is the perfect combination of crisp and
dry nuts in the dosa, or Hyderabad's baryani is served directly from the pottery-
here is the pleasure of eating whatever tray you do here.South dishes are
delicious not only in food but also nutritious and digestible.Rice is the main
food of South India, where pulses, coconut and spices are used in abundance
to bring a great blend of taste,masala, nutrition, taste and appearance in a
prepared dish.

South Indian dishes include dishes of India's five southern states- Andhra
Pradesh,Karnataka, Kerala, Tamil Nadu and Telangana- and Union Territories
of Lakshadweep, Pondicherry, and Andaman and Nicobar Islands.

Top 10 South Indian Foods That You Should Try To Tune Your Flavor!

    1. MASALA DOSA

Masala Dosa is the most popular South Indian dish that is liked by people
across the globe. It is found throughout India and in some foreign countries.
Dosa batter is made by soaking rice, urad dal and lentils overnight and then
it is made to make the solution.The fermented batter is spread in a pan with
a thin round layer, and oil / butter is added to make it crisp.Once the dosa is
ready, the stuffing is filled in. Stuffing is made with boiled potatoes, with
mustard seeds and green chillies.Next to garnish, you can use coriander
leaves and lemon juice.It is served with masala dosa sambar and various
types of sauce.

   2. MASALA VADA

Vada is a category of snacks fried from India.Dish is made using legumes such
as(Arhar) pegon peer, (Chana) Cholele, Vigna Mango (Urad), Moong, etc.
Various types of masala vada can be described as different types of fricators,
cutlets, donuts or dumplings.Medu Vada, Masala Vada, and Kera Vada are
some of the different varieties which are served with coconut chutney and
sambar.

    3. IDLY

Idli is a type of savory rice cake, originated from the Indian subcontinent,

which is popular as breakfast food in Southern India and northern Sri

Lanka.Idli is considered as the most healthful food due to the specific

method of enhancing the bioavailability of nutrients in urad.

To make idlis, four parts of baked rice (idli rice or parked rice), part of the

whole white dal (urad dal, wigna mungo) is soaked separately for at least

four hours to six hours or overnight.Alternatively, spices such as fenugreek

seeds can be added during soaking for extra flavor.Once soaked, the pulse

is kept as a fine paste and rice is kept separately on the ground.Next, the

mixture is left overnight for fermentation, during which its amount will be more

than double.After fermentation some batteries can be kept as a starter culture

for the next batch.The finished Idli batter is put in the idli tray or "tree" solu-

tion for steaming. Perforated molds allow Idli to cook evenly.In a pot, the

tree keeps the tray above the level of boiling water, and until the idli is not

covered, the vessel is covered. There is a more traditional way, using leaves

instead of molds.

   4. KUZHAMBU

Kuzumbu is a common dish in Tamil cuisine and Sri Lankan Tamil, and is

mainly made of various types of lentils.It is served as a side dish for rice with

the main course.Other varieties of kuzambu such as Karakar Kuzhambu, Mor

Kuzhumbu, Pandu Kojumbu, etc.Kuzambu is a gravy based on the broth that

is made with tamarind, urad (bean) pulses and tur dal, and vegetables can be

included in it.Being tamarind and vegetables main ingredients, this dish is more

in nutritional value.

   5. PESARAPAPPU PAYASAM :Kheer

Pesarapappu payasam is a thick, creamy sweet dish made in south India with

moong dal, milk and dry fruits.It is served as a sweet dish with the main course

and everyone likes it.Payasam has many forms, as well as moong dal paisasam

to coconut pieum, although this payasam recipe is the easiest and simplest of

them all.

   6. PAZAM PORI

Pajam Pori is a frutti food made from pulses, where banana or banana and flour

flour are added.A popular food item in South Indian cuisine, it is usually eaten
as a snack or a snack.It is also said that Ethakka Appam is a deep fried banana

dish served in every restaurant, roadside snack stall, train, hostel canteen and

college cafe around Kerala.

   7. APPAMS AND ISHTU

Appam is a type of pancake, which is produced from the Indian subcontinent,
which is made from fermented rice batter and coconut milk.It is a common
meal of Sri Lanka, Tamil Nadu and Kerala, where it is eaten most often in
breakfast or dinner.

   8. KAPPI: Filter Coffee

Filter coffee is the life-blood for most of the South Indians. There is nothing
better to wake up a glass of vaporized, aromatic coffee !

   9. BANANA CHIPS

This tasty snack is also called 'Nandran Chips' because it is made with nanden -

akai / banana. This snack is mixed with deep fried and chilli in coconut oil.

Crispy wafers made from yellow bananas are the most preferred throughout

the country, especially in regions of Kerala and Tamilnadu where yellow

bananas are done.

   10. MALABAR PAROTTA WITH KERALA STYLE BEEF

Kerala is a hot favorite among the Kerala Keralites with Beef Fry.The great
Malabar Praetta is very happy for the person of Kerala.Parottas are made
of flaky, flaky flat flour. Eat these with bitter-style beef fries - an incredibly
spicy and tasty dish of beef chicks cooked with ground spices, black pepper,
coconut and chillies.

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VEG FOOD

             VEGETARIAN  FOOD

Vegetarian Indian foods can be made in simple and easy way. Indian vegetarian dishes are full of Indian spices and look great with hot chapatis, parathas or naan.It is a good practice to add vegetables, salads, fresh fruits to your diet.Veggie or vegative food is an important place for children to grow.It is also important that they are offered in different vegetables because our eating habits are made in a tender age.

Top10 Most Popular Indian Vegetarian Food

Dal Tadka

Dal Tadka is one of the most popular dishes that is served in the Indian restaurant. The most famous recipe is made with yellow dal and oil or ghee and it is tasted with the usual spices. Dhaba style Dal Chadka and Dal Fry are Indian favorites.

Malai Kofta

Malai Kofta is a very popular or famous North Indian food . Malai Kofta  - Paneer Kofta in Delicious and Creamy Gravy. One of the popular cheeses recipes to make special occasions and festivals.

Mutter Paneer

Peas are a delicious creamy dishes made from paneer peas and Indian cottage cheese.It is often served with rice and an Indian type of bread.Mutter paneer is a vegan northern Indian dish, which is cooked with spices.Various other ingredients are often added, such as "aaloo", corn, curd or cream.

Baingan Bharta

baingan ka bharta is one of the many versions of brinjal in Indian cooking.The word Bharath (pronounced BHURR-taah) refers to recipes in which the material is mashed.Brinjal is cooked directly on the flame until the skin is easily applied.

Chana Masala

One of the world's most popular dishes, Chana Masala (or Chana Masala, Chole Masala, or Chickpea depends on where you are from) - It is cooked in a spicy, spicy and spicy tomato-based sauce -This is a dish which is passionate about the recipient-writing community.

Aloo Gobi

Aloo Gobi, one of the most popular Indian vegetarian dishes, is a classic Indian dishes made from potato cabbage and cauliflower. This is a side dish that you will find in any Indian restaurant and it is also served in many Indian homes.

Sarson ka Saag

This famous recipe of North India is made up of the combination of greens and spinach leaves.Mustard leaves contain a unique flavor which is bitter but it is very pleasant to the palate. For reducing bitterness, mustard leaves are cooked in boiling water  with tasty ingredients like tomato and onion.A dash of spice powder adds more zing to this delicious semolina, which is the treatment for taste buds. Serve this delicious greens with corn bread, so that the food of North India can be prepared.

Pualo Rice

A simple, fast and satisfying rice meal made with the goodness of fresh vegetables in the garden! This is one of the easiest rice recipes to make for a healthy diet.This North Indian dish is full of all healthy ingredients like carrots, spinach and brown rice.

Pav Bhaji

Good quality of Pav Bhaji Masala and Red Chilli Powder are essential to make this vegetable.Pav Bhaji Masala is a mixture of various Indian spices which is the star of the vegetable.In a special mixture of spices, a spicy curry of mixed vegetables (vegetable) and soft bread bread fried in butter is served with shallow.

Dosa

Dosa is a type of pancake produced from the Indian subcontinent, which is made from fermented batter. This is somewhat like crepe in appearance.Dosa mainly consists of two ingredients rice and black gram. Dosa is a distinct part of southern Indian and Sri Lankan Tamil diets, but now all are popular in the Indian subcontinent.

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