Daily Archives: November 20, 2014

Chicken Salna

A perfect dish to have with Kothu Parotta or simple parathas!
My family just love this dish a lot and ask me to make it frequently. I learned this recipe from EnSamayalPakkam Blog.For those days when we don’t eat non-veg, I substitute chicken with potatoes. When I make lot of dishes for my guests, I definitely add this one to my list of recipes. My guests just love this dish a lot. It does not consume a lot of time and energy. Thank you EnSamayalPakkam for sharing this tasty Salna. Definitely, a dish that is very easy to make!


Chicken – 1 lb

Chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Lemon juice – a pinch

Salt – as required

Oil – 1 tablespoon

To grind

Fennel seeds (Sombu) – 1 teaspoon

Jeera (Seeragam) – 1 teaspoon

Peppercorns – 1 teaspoon

Red chillies – 4 nos.

For masala

Oil – 2 teaspoons

Chopped onion- 1 no.

Chopped garlic – 5 pods

Chopped ginger – 1/2″

Chopped tomato – 1 no.

Coconut – 1/4 to 1/2 cup

Spicy Chicken Curry


1. Marinade chicken using turmeric powder, chilli powder, lemon juice, and salt for 30 minutes.

2. In a pan, add 2 teaspoons of oil and fry onion, ginger, and garlic until onion becomes transparent. Then, add tomatoes and coconut and fry for 4-5 minutes.

3. Grind the ingredients given under “To Grind”. Then, grind the sauted fried onion-tomato masala along with  “To Grind” ingredients.

4. Heat 1 tablespoon of oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas under “To Grind” and “For Masala”.

5. Add salt. Mix well and pressure cook for 2 whistles. Finally, add corriander leaves.

Now, Chicken Salna is ready!!!

Serve: Hot Rice, Chappathi, Idly, and Parathas.

Coriander Chicken Curry | Malli chicken | Cilantro Chicken Curry

Malli Chicken

A healthy and yummy green curry! I learned this curry from Chef Dhamu. You can have it with rice and also as a sidedish for Dosa, Idly andChappathi. Quite simple and easy to make too.

Preparation Time. 10 minutes
Cook Time. 30 minutes
Recipe Reference.Chef Dhamu
Recipe Cuisine. Indian
Recipe Category. Side dish
Serves. 3


Chicken – 1/2 kg
Coriander leaves – 1 bunch
Onion (chopped )- 2 handful
Green chillies – 2 nos. (You could add more based on your spice level)
Tamarind – 1 small gooseberry size
Ginger garlic paste – 2 teaspoons
Coriander powder (daniya thool) – 3 teaspoons
Fennel seeds (sombu) – 1 teaspoon
Chilli powder (milaga thool) – 2 teaspoons
Curry leaves (karuvepillai) – 2 sprigs
Butter – 3 teaspoons
Salt – as desired

Note. The ingredients shown will vary with the original quantity.


1. In a pan, add butter, fennel seeds (sombu) and coriander leaves. Fry well and grind it in a mixie/blender.

2. Heat butter in a pan, and add fennel seeds (sombu) and curry leaves (karuvepillai). When fennel seeds sizzle, add chopped onions and fry until onions turn light brown.

3. When onions turn light brown, add ginger garlic paste (enji poondu vizhudhu), chicken pieces, and salt. Cook for few minutes (say 4 minutes). Then add green chillies, chilli powder, coriander powder and sprinkle water. Cook for few more minutes (say 5 minutes).

4. Add thick tamarind paste (soak tamarind pulp in a glass of water and extract the juice) followed by ground coriander paste. Once you add coriander paste, boil for 4 to 5 minutes. You can see in the below picture how bright green chicken curry changes to dark green chicken curry.

Now, Coriander Chicken/Malli Chicken is ready!

Serve. Chappathi, Rice, Poori, Jeera Pulao, French Biryani, Basil Rice (Thulasi Sadam), Cucumber Rice, Oats Curd Rice, Peanut Rice, Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice,

Pepper Chicken | Milagu Kozhi Varuval


Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 3 persons
Recipe Category: Side dish
Recipe Cuisine: Indian

Pepper Chicken is a common recipe that is made in most of the households in Tamil Nadu. The recipe is very simple and easy to make. Pepper Chicken is the first non-vegetarian dish that I learned during my initial days of my marriage. Whenever I had guests at home, I would make this recipe confidently as this recipe can never go wrong. It is always a hit in my chicken. My husband also likes this dish so much. I love to have this Pepper Chicken with Cucumber Moru Kootu, and Poondu Rasam (Garlic Rasam). I make Pepper Chicken several times during winter as all of us would get running nose often. When writing an article Simple and Natural Home Remedies For Sore Throat, I learned that pepper provides a temporary relief to cold. Be careful while adding chilli powder and ground pepper as the dish may turn out very spicy. I did not add cloves, bay leaves and other spices as I thought fennel/saunf and cumin seeds will itself add so much flavor. My hubby Gj prefers my dishes to have less masala, but if you like spice and extra flavors, you can always add cloves, cardamom and cinnamon.

Milagu Kozhi Varuval


Chicken – 1/2 kg
Finely chopped onions – 2 nos.
Chopped tomatoes – 2 nos.
Ginger garlic paste – 2 teaspoons
Cumin seeds (jeeragam) – 1 teaspoon
Curry leaves (karuvepillai) – 2 sprigs
Coriander leaves – 1 sprig
Turmeric powder – 1/2 teaspoon
Chilli powder – 1 teaspoon
Coriander powder – 1.5 teaspoon
Salt – as desired
Oil – 2 teaspoons

To Grind

Fennel seeds (sombu) – 3/4 teaspoon
Peppercorns (milagu) –  1.5 teaspoon (add more, if desired)

Note. The ingredients shown will vary with the original quantity.

Milagu Kozhi Varuval



1. In a pan, heat 2 teaspoons of oil and add cumin seeds. When cumin seeds sizzle, add finely chopped onions. When onions turn transparent, add ginger garlic paste.

Milagu Kozhi Varuval

2. Add curry leaves, and fry well till the raw smell of ginger garlic paste goes off. Add chopped tomatoes and fry well till tomatoes become little soft. Then add turmeric powder, chilli powder, and coriander powder, and salt. Stir well.

Milagu Kozhi Varuval

3. Fry well till the raw smell of the powders go off. Add chicken pieces and stir well for a minute.

Milagu Kozhi Varuval

4. Sprinkle very little water (2 tablespoons) and close the lid. Cook until the chicken is cooked. Meantime, grind fennel seeds and peppercorns to a coarse powder.

Milagu Kozhi Varuval

5. When the chicken is cooked, add the ground mixture and stir well for 2 minutes. Finally add coriander leaves.

Milagu Kozhi Varuval
Now, Pepper Chicken is ready!

Serve. I like to have Pepper Chicken with the following dishes:
Spring Onion Moong Dal, Cucumber Moru Kootu, Murungakai Poricha Kuzhambu, Apple Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam),Capsicum Sambar, French Biryani, Egg and Soyabean Sprouts Fried Rice, Asparagus And Peas Pulao, Jeera Pulao, Chappathi, Methi Chappathi, Spiced Puris 

Milagu Kozhi Varuval


  • You can add cinnamon, cloves and cardamom just before tempering cumin seeds.
  • It is better to add fresh ground pepper as it will gives a good flavor.

Milagu Kozhi Varuval

Pepper Chicken Gravy

Recipe Source.
Ms. Amudha Ramesh (The Hindu)

Pepper Chicken Gravy is a sure cure for cold, cough and body ache.


Chicken – 250 gm

Small onions – 10 to 12 nos.

Curry leaves (karuvepillai) – 1 sprig

Mustard seeds (kadugu) – 1/2 teaspoon

Cloves (crambu) – 2 nos.

Cinnamon (lavangam) – 2 small nos.

Curry masala powder – 1 teaspoon (if not use garam masala powder)

Salt – as required

Oil – 2 teaspoons

For the Marinade

Pepper corns (milagu) – 3 teaspoons

Red chilli – 2 nos.

Coriander powder (daniya thool) – 2 teaspoons

Cumin seeds (seeragam) – 1 teaspoon

Garlic (poondu) – 8 cloves



1. In a mixie/blender, add garlic pods, red chilli, cumin seeds, pepper corns and coriander powder. Make a fine paste by adding little water. Marinate the washed chicken in this paste with salt for one hour.

2. Pressure cook the marinated chicken with required water (say 2.5 glasses of water) for one whistle.

3. Heat oil in a separate pan, and sputter the mustard seeds. Add curry leaves, cloves and cinnamon, followed by finely sliced small onions and sauté till golden brown.

4. Add curry masala powder (or garam masala powder) and pour over the chicken gravy. Add salt as required. Close with the lid and simmer, stirring in between till the gravy is thick enough.

Now, Pepper Chicken Gravy is ready!

  • If you want a thicker gravy like the picture below, then keep cooking the gravy until your desired consistency is reached.
  • If you want to make a fry, allow the gravy to cook till the water drains.

Serve. With rice, rotis and dosa.

Pottukadalai Chicken

Pottukadalai Chicken




Chicken – 1/2 kg (Young chicken tastes the best!)

Chilli powder – 2 teaspoons

Coriander powder (Daniya thool) – 3 teaspoons

Roasted gram flour (Pottukadalai) – 6 teaspoons

Mashed ginger – 1 piece

Mashed garlic cloves (Poondu) – 4 nos.

Turmeric powder – 1/2 teaspoon

Lemon – 1 no.

Red color – a pinch (optional)

Oil – as desired

Salt – as desired



1. In a mixing bowl, add turmeric powder, chilli powder, coriander powder, lemon juice, mashed ginger, and mashed garlic. Then, add chicken to it and mix well. Chicken pieces should be coated well with the masala.

Pottukadalai ChickenPottukadalai Chicken


2.  In a mixie, grind the roasted gram flour. Now, coat the chicken well with the roasted gram flour.

Note. If you are using red color, then mix the red color with a teaspoon of water. Apply it to the chicken before you coat chicken with the roasted gram flour.

Pottukadalai Chicken Pottukadalai Chicken

3. Heat the dosa pan with few teaspoons of oil. Fry the chicken in the dosa pan until it turn out crispy.

Pottukadalai ChickenPottukadalai Chicken

Now, Pottukadalai Chicken is ready!

  • You can use bread crumbs as a substitute for roasted gram flour.
  • You can deep fry the chicken instead of frying it in dosa pan.
  • You can follow the same procedure with mutton, fish, and shrimp.


Egg Masala

Egg Masala


Must say - Egg Masala is a treat!


Boiled eggs – 4 nos.

Chopped onion – 1 no.

Chopped tomatoes – 2 nos.

Ginger garlic paste (inji poondu vizhudhu) – 1 tablespoon

Slitted green chillies – 2 nos.

Turmeric powder – 1/2 teaspoon

Chilli powder – 2 teaspoons

Coriander powder – 2.5 teaspoons

Curry leaves (karuvepillai) – 2 sprigs

Coriander leaves – 3 sprigs

Pepper powder – 1/2 teaspoon (optional)

Curd – 1/2 cup (optional)

Salt – as desired

To Season

Oil – 2 tablespoons

Cinnamon (lavangam) – 2 nos.

Cardamom (elakka) – 1 no.

Bay leaf (brinji ilai) – 1 no.

Cumin seeds (seeragam) – 1 teaspoon


1. Heat oil in a pan and add cinnamon, cardamom, bay leaf and cumin seeds. When the cumin seeds sizzle, add the chopped onions.

When onions are fried 3/4th, add the ginger garlic paste, green chillies, and curry leaves. Saute till the raw smell of the ginger garlic paste goes away. Add salt.

Egg MasalaEgg Masala

2. Now, add the tomatoes and saute for 3-4 minutes.

When tomatoes are almost cooked, add the turmeric powder, chilli powder, coriander powder and pepper powder (optional).  Saute well until the raw smell of the masala powders go away.

Egg MasalaEgg Masala
3. Now, add little water say 1/2 cup to 1 cup and stir well.

Then, add the boiled eggs to the masala and keep boiling. Take care not to stir hard and break the eggs.

Egg MasalaEgg Masala

4. You are almost done. At this point, you can add curd (optional) and saute for 2 minutes in low-medium flame.  Sprinkle coriander leaves to the masala. Boil for 2 more minutes and the Egg Masala is ready!

Egg MasalaEgg Masala

 Serve. Rotis,Parathas & Puris, RICE VARIETIES

Egg Kothu Parotta (Muttai Parotta)

South Indian Kothu Parotta

Egg Kothu Parotta

A lip-smacking food!
My family likes Kothu Parotta so much…Though it involves a lot of pounding, I still feel it is worth the effort.  A perfect non-stick pan would even make this preparation easier.We do not have good Indian restaurants nearby. So, I have to look for a recipe that matches the exact taste of our Indian TamilNadu style Kothu Parotta. My search did not go vain…Thanks a lot to Em Samayal Pakkam for posting a recipe that gives the perfect taste of Kothu Parotta.This recipe is definitely a BLOCKBUSTER hit in my kitchen.
When I have parathas and eggs at home, I make Egg Kothu Parotta. Certainly, a lip-smacking food!


Cooked parotta – 4 nos.

Chopped onion – 1 no.

Tomato – 1 no.

Eggs – 3 nos.

Ginger garlic paste- 1 teaspoon

Salna – 1 cup

Green chillies – 1 to 2 nos.

Turmeric powder – 1/4 teaspoon

Curry leaves – 1 sprig

Pattai – 1 no.

Cloves (Crambu/Lavangam) – 2 nos.

Salt – as desired

Pepper powder – as desired

Coriander leaves – for garnishing


1. Heat oil in a pan. Add pattai and cloves. Now add onions and ginger garlic paste and saute till the raw smell goes off.

2. Add green chillies, turmeric, and curry leaves. Add tomatoes and fry for some time.

3. Cut parotta into pieces. Then add parotta pieces and fry for few minutes. Now add eggs, salt, and pepper.

4. When the eggs are almost done, add salna. Now break the entire parotta into small pieces using a ladle. Garnish with coriander leaves.

Egg Kothu Parotta is ready to serve!!!

Serve: Chicken Salna