Dry Chicken Drumsticks Fry

Its a long time since I posted any chicken recipes and I realized this only when one of my Facebook friends enquired about it. Looked quickly in my repository and found dry chicken drumsticks fry recipe which I haven't posted until now. Immediately I wrote a recipe for this dish and you are seeing it here. It tastes as good as fried chicken drumsticks. I prepare this at home often for my hubby instead of the deep fried one. You can try the same recipe with the boneless chicken pieces too.



Ok now I straight away come to the recipe part without dragging further :-)

Basic Information:

Preparation Time: 15 minutes

Idle Time: 30 minutes

Cooking Time: 30-40 minutes

Serves: 2



Ingredients:



For Marinade:



Chicken drumsticks - 4 nos, large size

Red chilli powder - 3-4 teaspoons

Turmeric powder - 1 teaspoon

Pepper powder -1/2 teaspoons (Optional)

Salt - to taste

Lemon juice - 2 teaspoons



For Dry Fry:



Onion - 1 no, large size, finely chopped

Tomato - 1 no, medium size, finely chopped

Ginger garlic paste - 1 and 1/2 teaspoons

Dry red chillies - 3 nos

Curry leaves - 1 string

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Oil - 5 tablespoons

Coriander leaves and lemon wedges - for garnishing and serving

Method:



1) Wash and peel the skin of the chicken drumsticks. Using a sharp knife to make slits on the surface.

2) Mix all the ingredients given under marinade. Make sure to coat the masala well on all sides of the chicken drumsticks.

3) Keep this mixture aside or keep it inside the refrigerator for a minimum of 30 minutes.

4) Heat 3 tablespoons of oil in a frying pan.

5) Add mustard seeds, cumin seeds, dry red chillies and curry leaves to it. Let it splutter.

6) Add onion and fry till it becomes soft.

7) Add ginger garlic paste. Fry till the raw smell disappears.

8) Add tomato and cook it until it becomes very soft and well cooked.

9) Add chicken drumsticks along with the juice left in the bowl.

10) Stir well and cover it. Cook for 7-10 minutes in low flame. Adjust the salt.

11) Open the lid and cook the chicken uncovered for 5 minutes. Add oil in between to avoid burning of the chicken.

12) Turn the stove off when the chicken drumsticks are completely cooked.

13) Garnish with coriander leaves and serve it hot.

Notes:

1) Add red chilli powder based on its spicy level.

2) Instead of oil, you can use water to avoid the chicken to become drying. However, you can find the subtle change in taste if you add water.

3) This dry fry gives spicy taste. If you want to reduce it, you can skip adding the dry red chillies while doing the seasoning or reduce the red chilli powder quantity.

Tomato Adai

Ingredients:
Idly Rice + Raw Rice - 3/4 cup
Thur Dhal + Channa Dhal - 3/4 cup
Coconut - 1/2 cup
Red Chillies - 1
Green Chilli - 1
Salt
Tomato - 2
Hing - 1/4 tsp
Jeera - 1.5 tsp
Coriander leaves and curry leaves to garnish

Method:
Soak the dhals and rice together for 2 hours.
Rinse. Add chopped tomatoes, red chilli, green chilli, salt, hing and coconut.
Grind in a mixer or grinder adding water little by little to a coarse batter.
The mixture should be thick like idly/dosa batter.
Add jeera, coriander leaves and curry leaves and mix.
Heat a griddle. When hot, pour a ladle full of batter and spread in a circular motion.
Drizzle a drop of coconut oil and few drops of cooking oil around the corners.
When one side turns golden brown, flip and cook the other side. It takes at least 2 minutes to cook on each side.
Serve hot with idly podi or avial.

Note: For regular adai, skip the tomatoes.

Mangai Thokku / Grated Mango Pickle

It is not a mango season. But when I saw fresh mangoes in market a week before, I felt like tasting it. So I bought a few mangoes. Then I decided to make mango thokku out of one. The one which I posted here is the recipe from my grandma. My mother-in-law used to prepare same kind of thokku for mixing it with rice and her version is different. I will be posting her recipe in summer during the mango season.



My grandma makes this recipe often during mango season and most of the time it lasts only for a week or two. When it is prepared at home, we use it not only with curd rice, but also with paratha, roti, hot steamed rice, idly, dosa, sandwich and sometimes we use it as a condiment for papad too. This thokku is very addictive than pickle. You can also prepare it instantly.

Basic Information:

Preparation Time: <10 minutes

Cooking Time: 15 minutes

Makes: 1 cup



Ingredients:



Raw mango - 1 no, Large size

Gingerly Oil - 3 tablespoons

Mustard seeds - 1/2 teaspoons

Asafoetida - a big pinch

Red chilli powder - 2 teaspoons (see notes)

Turmeric powder - 1/4 teaspoon

Salt - to taste

Jaggery - 1 teaspoon (Optional)

Roasted fenugreek powder - 1/4 teaspoon (Optional)

Method:



1) Peel the skin of the raw mango and grate it nicely.

2) Heat a non-stick pan/ kadai. Heat oil in it.

3) Add mustard seeds when the oil is hot and not smoking. Let it splutter.

4) Immediately add Asafoetida. Make sure not to burn it.

5) Add grated mango and give a quick stir.

6) Cover and cook for 5 minutes in low flame.

7) After 5 minutes, the grated mango reduces to half. Now add salt as per the mango quantity, turmeric powder and red chilli powder.

8) Saute it till the raw smell of red chilli powder goes off.

9) Add jaggery and roasted fenugreek powder if you are using(I didn't add both). Cover again and cook till the oil separates from the mango. It will again take 4-5 minutes. Make sure to keep it in low flame.

10) Switch it off and cool to room temperature. Store in dry, air tight container. It stays good for a month if stored in refrigerator.

11) Goes well with hot steamed rice, Curd rice, Idly, Dosa and any type of parathas.

Note:

1) I used home made red chilli powder and hence I used more to get correct spicy level. If you use store bought red chilli powder, use less or more according to its spicy level.

2) Taste a pinch of grated mango before preparing the thokku and check whether it is sour or not. If it is sour, add jaggery or you can skip it.

3) If you like, use roasted fenugreek powder to it.