Kirthiscookery

  Seppangkizhangu Tawa Roast 🔹 Ingredients 🔹 Seppangkizhangu - 250gm Rock salt - 1tsp Turmeric powder - 1/4tsp Kashmiri chilly powder - 1tbsp Red chilly powder - 1tsp Garam masala - 1/4tsp Rice flour - 1tsp Lemon juice - 1tsp Oil - 1tsp Salt - as you need Curry leaves - 1 sprig (finally chopped)  Oil - 3tbsp Method : 🔹Wash the kizhangu and pour 2 litre water in sauce pan and add kizhangu & cook for 15mins or untill it get soft, add 1tsp rock salt ( don't over cook and mushy)  🔹Once cooked remove the skin and cut into round shape or as per your choice 🔹Add salt, turmeric powder, Kashmiri chilly powder,red chilly powder,garam masala, rice flour, salt, lemon juice, oil,curry leaves  and gently coat well to cooked Seppangkizhangu  🔹 Let's marinate for 5-10mins 🔹 Take a nonstick pan or cast iron and add 3 tbsp oil and add the marinated kizhangu one by one..  🔹 Cook for 5mins and gently turn into another side and Cook for another 5mins  🔹Serve...

  Garlic Pepper Chicken Ingredients - 1 Chicken -500gm Oil - 2tbsp Small onion - 100gm (finely chopped)  Garlic - 1 full (roughly chopped) Turmeric powder - 1/4tsp Curry leaves - 1sprig  Corriander leaves - for garnish Ingredients -2 (for grinding masala)  Whole pepper - 2tsp Cumin seeds - 1tsp Fennel seeds - 1tsp Dry red chilly - 3 Cinnamon - 1( small piece)  Cardamom - 2  Cloves - 3 Method : 🔹 Dry roast the under ingredients-2 and make a fine powder and keep aside  🔹In Kadaai add oil,  finely chopped onion and saute well,  after 2 mins add roughly chopped garlic and saute for 5mins  🔹 Add the chicken and turmeric powder and give a quick mix  🔹Chicken will release excess water and water should be dry (not completely)   🔹once chicken cooked 75%, add the freshly grounded masala powder and mix it well 🔹 Close the lid and cook for another 10 minutes (medium flame)  🔹Finally garnish with curry leaves and coriander ...