Chicken Frankie/Chicken Roll

Chicken Frankie is a famous street food and is very to make for
kids lunch box and office.

Ingredients
Cleaned boneless Chicken-200gms or 1 cup
Butter-2tsp
Big onion-1 chopped
GingerGarlic paste-2tsp
Chillipowder-2tsp
Turmericpowder
Pepperpowder to taste
Lemonjuice-1tsp
Garammasalapowder-1/2tsp
salt
corianderleaves
Eggs-3 
Rawonionslices

For Dough
Wholewheatflour-1/2 cup
Maida-1/2 cup
salt
Butter-1tbsp
Water as needed

Method
Knead a soft dough adding water and apply butter on top of dough.
Cover and Rest dough for 30 mins.

Add salt to eggs and beat well.

Cut chicken into small pieces.

Heat kadai and add butter.
Add cuminseeds,onion and saute it well.Add gingergarlicpaste.

Add chicken,chillipowder,turmeric,salt and mix.Add 1/4 cup water.Cover and cook chicken 10 mins.

After ten minutes, open lid now chicken will be cooked.
Add pepper powder,lemonjuice,garammasala powder,coriander leaves.Stir chicken ,till its dry completely.Break chicken into small piece using ladle and switch off flame.Take out chicken in bowl and let it cool.

Keep dough,beaten egg and cooled chicken ready.

Now dust and roll dough into round chapatis.

Heat tawa and grease with oil.

Place chapati on tawa and when bubbles appear turn other side.

Again turn chapati .

Again flip chapati other side and add beaten egg.

Turn other side after two mins and press with ladle so that the egg cooks.

Now take out chapati in plate and let it cool.

Now eggchapati,rawonionslices,chicken is ready.

Lets make frankie.

Now add chicken and raw onion slices on chapati .

Roll it tight.

Cross cut frankie in middle with sharp knife and enjoy.

Chicken Frankie/Chicken Roll is ready to serve.

Try this recipe and share your comments.

Chicken Kuruma

This tamilstyle chicken kuruma tastes delicious with     
idli,dosa,poori and chapati .

Ingredients:

cleaned chicken-400gms                                       
Ghee-2tsp
garlic-4 chopped

onion-1 chopped

curryleaves

tomato-1 chopped

chillipowder-1tbsp

corianderpowder-1.5tsp
turmeric

salt                     

To grind:

fresh grated or powdered coconut-1/2cup

cuminseeds-1.5tsp

fennelseeds-1tsp

Tempering:

ghee-2tsp
fennelseeds

Method:

Grind in a mixie coconut,fennel,cumin seeds adding little water into fine paste and keep aside.

Heat pan and add ghee.
When ghee is hot, add chopped garlic.
Add chopped onions and curryleaves.

When onions are brown, add tomatoes,salt.

When tomatoes are cooked, add chicken .

Cover with lid and cook chicken 10 mins.
After 10 mins , open lid and add coconut paste, chillipd, turmeric, coriander pd .
Add needed water and cover with lid again for 10 mins.This chicken kuruma should be in thinner consistency
Let the gravy boil,so that coconut masala and chicken blend together.

Open lid and add coriander leaves.
Add tempering.Switch off flame.

This chicken kuruma is delicious with idli,dosa,poori and chapati.

Try this recipe and share your comments.

Potato poriyal/Potato fry

Potato poriyal tastes so good with sambhar and rice.

Ingredients                        
Potato - 1big peeled and washed
Ghee - 1tbsp
Mustard seeds
Split uraddhal seeds
Curryleaves
Redchillipd - 2tsp
Turmeric pd
Cuminpd - 1/2tsp
salt
Method
Peel and wash potato.

 Cut potato into small cubes.
 Rinse potato cubes in water to remove excess starch.

Heat heavy bottomed pan and add ghee.
Add mustard,splituraddhal seeds and curryleaves

Add potatoes,spices powders and salt.
Mix potatoes with masalas ,Cover and cook for 5 mins.Keep flame low.

Open lid add little water , so that masala blends with potatoes.
Cover again for 3 mins.
Now the potato is brown and roasted .
Switch off flame and serve .

Potato poriyal is ready to serve.

Try this recipe and share your comments.

                                                   

Mushroom Kuruma

This simple mushroom kuruma taste delicious with poori, chapati and variety rice.

Ingredients:                        
Cleaned mushroom-200g                                         
Ghee-1tbsp
curryleaves
Big onion-1/2 chopped
Gingergarlic paste-2tsp
Tomato-1 chopped
Chillipd-2tsp
Coriander pd-1.5tsp
turmeric
salt
Coriander leaves
To grind:
Coconut Grated-1/2 cup
Cuminseeds-1.5tsp
Fennelseeds-1tsp
Cardamom-1
Cinnamon-2 pieces
Cloves-6
Method:
Clean and cut mushrooms.

Grind coconut ,cuminseeds,fennelseeds,spices, adding little water into fine paste and keep aside.

Heat ghee in a heavy bottomed pan.
Add onion and curryleaves,When onions are brown.
Add gingergarlicpaste,tomatoes,salt , spice powders.
Cover and cook tomatoes till mushy.

when tomatoes are cooked add mushrooms and grinded masala.

Mix masala and mushroom well.
Add needed water and mix.

Bring gravy to boil.Keep flame low.

When oil oozes out from gravy,add coriander leaves and switch off flame.

Mushroom gravy is ready to serve.

Try this recipe and post your comments.