Red chilly powder - 1 tbsp or to tasteCoriander powder - 1 tspGinger garlic paste - 1/2tspBesan/ Gram flour - 1 tsp ( fry in 1tbsp of oil)Turmeric powder - ¼ tsp Garam masala - ¼ tsp Curd or Lime juice- 1tbsp or 1 tsp (to taste)Orange food color - a pinch (optional) Salt - to tasteFor Seasoning
Sending this to The Kerala Kitchen hosted by Vidhya Salt to taste. Rice flour-1 cup(puttu podi)Water-1/2 cup approx(use more or less accordingly)Salt to tasteGrated coconut-1/2 cupMethod Of Preparation
Then Mr X returned from his regular visit to Kerala and brought me back a package of dried kokum. Last week I had an adventure in catering when I packed my knives and my spices and my tools and hit the road to cook a dinner party in a friends kitchen
I've given you a few peeks, in deep, dark beef fry, coconut-spice cloaked seafood, not-so-basic basic chicken curry, and yeasty champion breakfasts, these distinct plates are commonfare, not only in their local land, but mentionably so throughout the country's diversified streets
If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
Rani's Kitchen Magic - Experience the magic, magic in the making...
INGREDIENTS. Whole chicken - 1. 2 lbs ( I used cornish chicken. It's a small chicken and sufficient for two people)Lime juice - 2 tspTurmeric powder - 1/4 tspChilli powder - 1 tsp (reduce it according to your needs)Coriander powder - 1 1/2 tspGaram masala - 1 tspPepper- 1/2 tspYoghurt - 1 tbspVegetable Oil - 4 tbspSalt to tasteDIRECTIONS