Although there many Indian foods which can add a real taste for you. Here I am giving just two example of most popular ones.
Rasam – Pepper Water
This soup-like side dish is hot but there’s nothing to stop you from adjusting the heat to suit your taste. Rasam tastes great with plain boiled rice.
Ingredients:
• 1 tsp freshly ground pepper
• 1 tsp cumin seeds
• 2 dry red chillies broken into halves
• 1/2 tsp mustard seeds
• 6-7 curry leaves
• A pinch of asafetida
• 6-7 cloves of garlic minced fine
• 1 1/2 can (400 g per can) of diced tomatoes
• 3 tbsps lime/ lemon juice
• 2 cups water
• Salt to taste
• Coriander leaves to garnish
• 2 tbsps vegetable/ sunflower/ canola cooking oil
Preparation:
• Heat the oil in a pan and add the cumin and mustard seeds. When they stop spluttering, add the garlic, dry red chillies, asafetida, pepper and curry leaves. Fry until the garlic turns pale golden in color.
• Add the tomato and water. Taste and add salt as needed.
• Simmer and boil for 10 minutes. Add the lime/ lemon juice and mix well. Turn off the fire.
• Add the coriander leaves and serve piping hot in cups or in a bowl with rice.
Chettinad Chicken
From Tamilnadu in South India, Chettinad Chicken is a fiery curry. There’s no reason why you can’t reduce the chillies to suit your own palate though. Chettinad Chicken tastes great with parathas (bread) and even plain boiled rice.
Ingredients:
• 1 tbsp poppy seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp aniseed/fennel seeds
• 3 dry red chillies
• 1″ piece of cinnamon
• 2 cardamom pods
• 3 cloves
• 1/2 cup grated coconut
• 2 tsps ginger paste
• 2 tsps garlic paste
• 2-3 tbsps vegetable/sunflower/canola oil or ghee
• 10-15 curry leaves
• 2 large onions sliced fine
• 1 star anise
• 2 tomatoes chopped fine
• 1 tsp chilli powder (optional)
• 1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
• Salt to taste
• 2 tsps lime juice
• Chopped coriander leaves to garnish
Preparation:
• Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• Mix the ginger and garlic pastes with this powder and keep aside.
• In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
• Add the spice paste and star anise and fry for another 2-3 minutes.
• Add the tomatoes and chilli powder and stir well to mix all the ingredients.
• Add the chicken, cover and simmer till it is tender.
• When the chicken is done add lime juice, mix well and turn off the flame.
• Garnish with coriander leaves and serve.
Although there many Indian foods which can add a real taste for you. Here I am giving just two example of most popular ones.
Rasam – Pepper Water
This soup-like side dish is hot but there’s nothing to stop you from adjusting the heat to suit your taste. Rasam tastes great with plain boiled rice.
Ingredients:
• 1 tsp freshly ground pepper
• 1 tsp cumin seeds
• 2 dry red chillies broken into halves
• 1/2 tsp mustard seeds
• 6-7 curry leaves
• A pinch of asafetida
• 6-7 cloves of garlic minced fine
• 1 1/2 can (400 g per can) of diced tomatoes
• 3 tbsps lime/ lemon juice
• 2 cups water
• Salt to taste
• Coriander leaves to garnish
• 2 tbsps vegetable/ sunflower/ canola cooking oil
Preparation:
• Heat the oil in a pan and add the cumin and mustard seeds. When they stop spluttering, add the garlic, dry red chillies, asafetida, pepper and curry leaves. Fry until the garlic turns pale golden in color.
• Add the tomato and water. Taste and add salt as needed.
• Simmer and boil for 10 minutes. Add the lime/ lemon juice and mix well. Turn off the fire.
• Add the coriander leaves and serve piping hot in cups or in a bowl with rice.
Chettinad Chicken
From Tamilnadu in South India, Chettinad Chicken is a fiery curry. There’s no reason why you can’t reduce the chillies to suit your own palate though. Chettinad Chicken tastes great with parathas (bread) and even plain boiled rice.
Ingredients:
• 1 tbsp poppy seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp aniseed/fennel seeds
• 3 dry red chillies
• 1″ piece of cinnamon
• 2 cardamom pods
• 3 cloves
• 1/2 cup grated coconut
• 2 tsps ginger paste
• 2 tsps garlic paste
• 2-3 tbsps vegetable/sunflower/canola oil or ghee
• 10-15 curry leaves
• 2 large onions sliced fine
• 1 star anise
• 2 tomatoes chopped fine
• 1 tsp chilli powder (optional)
• 1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
• Salt to taste
• 2 tsps lime juice
• Chopped coriander leaves to garnish
Preparation:
• Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• Mix the ginger and garlic pastes with this powder and keep aside.
• In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
• Add the spice paste and star anise and fry for another 2-3 minutes.
• Add the tomatoes and chilli powder and stir well to mix all the ingredients.
• Add the chicken, cover and simmer till it is tender.
• When the chicken is done add lime juice, mix well and turn off the flame.
• Garnish with coriander leaves and serve.
Although there many Indian foods which can add a real taste for you. Here I am giving just two example of most popular ones.
Rasam – Pepper Water
This soup-like side dish is hot but there’s nothing to stop you from adjusting the heat to suit your taste. Rasam tastes great with plain boiled rice.
Ingredients:
• 1 tsp freshly ground pepper
• 1 tsp cumin seeds
• 2 dry red chillies broken into halves
• 1/2 tsp mustard seeds
• 6-7 curry leaves
• A pinch of asafetida
• 6-7 cloves of garlic minced fine
• 1 1/2 can (400 g per can) of diced tomatoes
• 3 tbsps lime/ lemon juice
• 2 cups water
• Salt to taste
• Coriander leaves to garnish
• 2 tbsps vegetable/ sunflower/ canola cooking oil
Preparation:
• Heat the oil in a pan and add the cumin and mustard seeds. When they stop spluttering, add the garlic, dry red chillies, asafetida, pepper and curry leaves. Fry until the garlic turns pale golden in color.
• Add the tomato and water. Taste and add salt as needed.
• Simmer and boil for 10 minutes. Add the lime/ lemon juice and mix well. Turn off the fire.
• Add the coriander leaves and serve piping hot in cups or in a bowl with rice.
Chettinad Chicken
From Tamilnadu in South India, Chettinad Chicken is a fiery curry. There’s no reason why you can’t reduce the chillies to suit your own palate though. Chettinad Chicken tastes great with parathas (bread) and even plain boiled rice.
Ingredients:
• 1 tbsp poppy seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp aniseed/fennel seeds
• 3 dry red chillies
• 1″ piece of cinnamon
• 2 cardamom pods
• 3 cloves
• 1/2 cup grated coconut
• 2 tsps ginger paste
• 2 tsps garlic paste
• 2-3 tbsps vegetable/sunflower/canola oil or ghee
• 10-15 curry leaves
• 2 large onions sliced fine
• 1 star anise
• 2 tomatoes chopped fine
• 1 tsp chilli powder (optional)
• 1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
• Salt to taste
• 2 tsps lime juice
• Chopped coriander leaves to garnish
Preparation:
• Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• Mix the ginger and garlic pastes with this powder and keep aside.
• In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
• Add the spice paste and star anise and fry for another 2-3 minutes.
• Add the tomatoes and chilli powder and stir well to mix all the ingredients.
• Add the chicken, cover and simmer till it is tender.
• When the chicken is done add lime juice, mix well and turn off the flame.
• Garnish with coriander leaves and serve.
eAnswers Team
Although there many Indian foods which can add a real taste for you. Here I am giving just two example of most popular ones.
Rasam – Pepper Water
This soup-like side dish is hot but there’s nothing to stop you from adjusting the heat to suit your taste. Rasam tastes great with plain boiled rice.
Ingredients:
• 1 tsp freshly ground pepper
• 1 tsp cumin seeds
• 2 dry red chillies broken into halves
• 1/2 tsp mustard seeds
• 6-7 curry leaves
• A pinch of asafetida
• 6-7 cloves of garlic minced fine
• 1 1/2 can (400 g per can) of diced tomatoes
• 3 tbsps lime/ lemon juice
• 2 cups water
• Salt to taste
• Coriander leaves to garnish
• 2 tbsps vegetable/ sunflower/ canola cooking oil
Preparation:
• Heat the oil in a pan and add the cumin and mustard seeds. When they stop spluttering, add the garlic, dry red chillies, asafetida, pepper and curry leaves. Fry until the garlic turns pale golden in color.
• Add the tomato and water. Taste and add salt as needed.
• Simmer and boil for 10 minutes. Add the lime/ lemon juice and mix well. Turn off the fire.
• Add the coriander leaves and serve piping hot in cups or in a bowl with rice.
Chettinad Chicken
From Tamilnadu in South India, Chettinad Chicken is a fiery curry. There’s no reason why you can’t reduce the chillies to suit your own palate though. Chettinad Chicken tastes great with parathas (bread) and even plain boiled rice.
Ingredients:
• 1 tbsp poppy seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp aniseed/fennel seeds
• 3 dry red chillies
• 1″ piece of cinnamon
• 2 cardamom pods
• 3 cloves
• 1/2 cup grated coconut
• 2 tsps ginger paste
• 2 tsps garlic paste
• 2-3 tbsps vegetable/sunflower/canola oil or ghee
• 10-15 curry leaves
• 2 large onions sliced fine
• 1 star anise
• 2 tomatoes chopped fine
• 1 tsp chilli powder (optional)
• 1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
• Salt to taste
• 2 tsps lime juice
• Chopped coriander leaves to garnish
Preparation:
• Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• Mix the ginger and garlic pastes with this powder and keep aside.
• In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
• Add the spice paste and star anise and fry for another 2-3 minutes.
• Add the tomatoes and chilli powder and stir well to mix all the ingredients.
• Add the chicken, cover and simmer till it is tender.
• When the chicken is done add lime juice, mix well and turn off the flame.
• Garnish with coriander leaves and serve.
eAnswers Team
Although there many Indian foods which can add a real taste for you. Here I am giving just two example of most popular ones.
Rasam – Pepper Water
This soup-like side dish is hot but there’s nothing to stop you from adjusting the heat to suit your taste. Rasam tastes great with plain boiled rice.
Ingredients:
• 1 tsp freshly ground pepper
• 1 tsp cumin seeds
• 2 dry red chillies broken into halves
• 1/2 tsp mustard seeds
• 6-7 curry leaves
• A pinch of asafetida
• 6-7 cloves of garlic minced fine
• 1 1/2 can (400 g per can) of diced tomatoes
• 3 tbsps lime/ lemon juice
• 2 cups water
• Salt to taste
• Coriander leaves to garnish
• 2 tbsps vegetable/ sunflower/ canola cooking oil
Preparation:
• Heat the oil in a pan and add the cumin and mustard seeds. When they stop spluttering, add the garlic, dry red chillies, asafetida, pepper and curry leaves. Fry until the garlic turns pale golden in color.
• Add the tomato and water. Taste and add salt as needed.
• Simmer and boil for 10 minutes. Add the lime/ lemon juice and mix well. Turn off the fire.
• Add the coriander leaves and serve piping hot in cups or in a bowl with rice.
Chettinad Chicken
From Tamilnadu in South India, Chettinad Chicken is a fiery curry. There’s no reason why you can’t reduce the chillies to suit your own palate though. Chettinad Chicken tastes great with parathas (bread) and even plain boiled rice.
Ingredients:
• 1 tbsp poppy seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp aniseed/fennel seeds
• 3 dry red chillies
• 1″ piece of cinnamon
• 2 cardamom pods
• 3 cloves
• 1/2 cup grated coconut
• 2 tsps ginger paste
• 2 tsps garlic paste
• 2-3 tbsps vegetable/sunflower/canola oil or ghee
• 10-15 curry leaves
• 2 large onions sliced fine
• 1 star anise
• 2 tomatoes chopped fine
• 1 tsp chilli powder (optional)
• 1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
• Salt to taste
• 2 tsps lime juice
• Chopped coriander leaves to garnish
Preparation:
• Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• Mix the ginger and garlic pastes with this powder and keep aside.
• In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
• Add the spice paste and star anise and fry for another 2-3 minutes.
• Add the tomatoes and chilli powder and stir well to mix all the ingredients.
• Add the chicken, cover and simmer till it is tender.
• When the chicken is done add lime juice, mix well and turn off the flame.
• Garnish with coriander leaves and serve.
eAnswers Team
Although there many Indian foods which can add a real taste for you. Here I am giving just two example of most popular ones.
Rasam – Pepper Water
This soup-like side dish is hot but there’s nothing to stop you from adjusting the heat to suit your taste. Rasam tastes great with plain boiled rice.
Ingredients:
• 1 tsp freshly ground pepper
• 1 tsp cumin seeds
• 2 dry red chillies broken into halves
• 1/2 tsp mustard seeds
• 6-7 curry leaves
• A pinch of asafetida
• 6-7 cloves of garlic minced fine
• 1 1/2 can (400 g per can) of diced tomatoes
• 3 tbsps lime/ lemon juice
• 2 cups water
• Salt to taste
• Coriander leaves to garnish
• 2 tbsps vegetable/ sunflower/ canola cooking oil
Preparation:
• Heat the oil in a pan and add the cumin and mustard seeds. When they stop spluttering, add the garlic, dry red chillies, asafetida, pepper and curry leaves. Fry until the garlic turns pale golden in color.
• Add the tomato and water. Taste and add salt as needed.
• Simmer and boil for 10 minutes. Add the lime/ lemon juice and mix well. Turn off the fire.
• Add the coriander leaves and serve piping hot in cups or in a bowl with rice.
Chettinad Chicken
From Tamilnadu in South India, Chettinad Chicken is a fiery curry. There’s no reason why you can’t reduce the chillies to suit your own palate though. Chettinad Chicken tastes great with parathas (bread) and even plain boiled rice.
Ingredients:
• 1 tbsp poppy seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp aniseed/fennel seeds
• 3 dry red chillies
• 1″ piece of cinnamon
• 2 cardamom pods
• 3 cloves
• 1/2 cup grated coconut
• 2 tsps ginger paste
• 2 tsps garlic paste
• 2-3 tbsps vegetable/sunflower/canola oil or ghee
• 10-15 curry leaves
• 2 large onions sliced fine
• 1 star anise
• 2 tomatoes chopped fine
• 1 tsp chilli powder (optional)
• 1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
• Salt to taste
• 2 tsps lime juice
• Chopped coriander leaves to garnish
Preparation:
• Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• Mix the ginger and garlic pastes with this powder and keep aside.
• In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
• Add the spice paste and star anise and fry for another 2-3 minutes.
• Add the tomatoes and chilli powder and stir well to mix all the ingredients.
• Add the chicken, cover and simmer till it is tender.
• When the chicken is done add lime juice, mix well and turn off the flame.
• Garnish with coriander leaves and serve.