Chicken Curry (Mud Pot)

Cook in the Mitti (mud) pot and you will never cook in the normal utensils

Ingredients:

chicken-1/2kg

ginger garlic paste -1 tbsp

salt per your taste 

red chilli pow 4tbsp

daniya pow-2tbsp

pepper corns 1tbsp

garam masala pow-1tbsp+1tbsp

roasted cumin powder 1tbsp

Flax seed powder 1tbsp

Curry leaves

 mix all these ingredients in a bowl and add chicken and marinate well and rest it for 2 hours in 

refrigerator.

For curry:

onions -3

ginger garlic paste -1tbsp

green chillies - 6

Procedure:

1. First of all if you are using mitti pot for the first time seasoning should be done 

2. Add some oil in pot..

3. Add curry leaves and chopped onions and mirchi saute well and add ginger garlic paste.cook onions till tender

4. Add some salt,chilli powder,daniya powder,cumin powder and flax seed powder

5. Tym to add the marinated chicken and saute for 5 to 7min

6. Close the lid and cook for 5min

7. Open lid and add some water and close the lid

8. cook on the slow flame for about 10 to 12min ..Add garam masala and switch off the flame

9. Garnish with coriander

8. Ta-da mitti pot chicken curry is ready to serve 

Tip : Always remember when cooking in mitti pot you should always keep your flame 

in slow (this is mandatory)

Scrambled Egg Curry

This Goes well with hot rice,Roti and you can take even as a snack ..

Ingredients 

Eggs 4

Onion 2

Tomato 2

green chillies 6

Garam masala powder 1tbsp

Turmeric powder 1/2tbsp

Red chilli powder 1tbsp

Cumin powder 1tbsp

salt per taste 

Coriander 2tbsp

Procedure:

1. Add oil in a wok ..when its hot add onions and green chillies 

2. Add turmeric powder and saute well

3. Add chopped tomatoes..

4. Close the lid and cook for 4min

5. Open the lid when the onions and tomatoes are tender add chilli powder, salt and cumin powder 

6. Add the eggs and mix well.. scramble all the eggs and mix well

7. Add coriander and close the lid for 7 to 10min

8. Ta-Da Scrambled egg curry is ready to serve

Thalappakatti Chicken Biryani

You will know the taste if your origin is Chennai ..Unique style and taste ..Mmm my house is full of aromaa 

Ingredients

Chicken - 600gm
Samba Rice - 2cups
Coriander - handfull
Pudina - handfull
garlic - 2pods
onions - 5
red chilli pow - 1tbsp
curd - cup
salt per taste
Oil and ghee

For masala

Green chillies - 10
ginger - 25gm
malasa (Cloves.Cinnamon,Mace (Nutmeg),green cardamom pods)

Procedure

soak seeraga samba rice for 1/2 an hour ..as i dont have samba rice i used regular rice 
Take a blender and add garlic and blend into paste (don't add any water) ..keep aside

again add onions and blend into paste(don't add any water) ..keep aside 

then for masala blend all the ingredients listed under masala ..keep aside

Add a heavy bottomed pan heat up some oil and ghee ..add the masala paste , garlic paste and onion paste and saute well ..until oil separates

then add chicken and saute well ..add a little chilli powder and salt..
cook chicken for 15min and add curd ..mix everything well and cook for 5 more minutes  

take out all the chicken aside 
then measure the liquid (I added 2cups of rice so 4cups of water needed ) the liquid already remained in the pan is 1cup..soo added 3cups of water ..

add chopped coriander and pudina ..check the seasoning if needed add more salt 
close the lid and cook until one boil

then add soaked rice and cook on high flame for 4minutes ..then keep the flame slow as slow as possible ..once check the rice whether done or not .

.switch off stove and dont disturb this for another 10min ..
Taada Tallapakati biryani is ready to serve