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Chicken curry & Parotta Kerala Style
Parotta is a layered flatbread, very much popular in the state of Kerala. Made from Refined flour (Maida) and Kneading it with oil for a soft and smooth texture. Parotta is usually served with a Kerala style chicken curry made with roasted coconut gravy.
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Cooking Time :
For Parotta : Maida (All purpose Flour) 450 gms, Sugar 1 tablespoon, Salt 1 teaspoon, Lukewarm Milk 1/2 cup, Lukewarm Water as required, GHEE / Refined Oil as required.
Chicken pieces 500 gms, For Masala Paste: Refined Oil 1 teaspoon Corainder seeds 1 teaspoon Dried Red Chillies 6 nos Grated Coconut 1/2 cup Javitri (Mace) 1 small piece Lavang Cloves 8 nos Elaichi (Cardamom) 3 nos Fennel Seeds (Saunf) 1 teaspoon Black Pepper 1 teaspoon Onion 1 chopped
For Curry: Refined Oil 2 teaspoon Onion 2 nos chopped Ginger & Garlic paste 1 tablespoon Green Chillies 4 nos slit Curry Leaves Turmeric Powder 1/4 teaspoon Red Chilli Powder 1 teaspoon Garam Masala 1 teaspoon Salt as per taste Water as required. Coriander Leaves & Fried Onion for garnishing.
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