https://www.sashirecipes.com Authentic Kongunadu recipes and daily bites from my kitchen Fri, 19 Sep 2025 19:40:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://www.sashirecipes.com/wp-content/uploads/2011/10/paneer-gobi-masala-main-150x150.png https://www.sashirecipes.com 32 32 Pallipalayam Chicken Fry https://www.sashirecipes.com/authentic-pallipalayam-chicken-fry.html https://www.sashirecipes.com/authentic-pallipalayam-chicken-fry.html#comments Thu, 16 Jan 2014 03:54:00 +0000 http://www.sashirecipes.com/?p=5184 This recipe is very simple but  very tasty and one of my all time favorites. Not sure if this is originated from the place Pallipalayam near Erode.

Small onions, unseeded red chilies and no extra water added is the secret of the recipe. Chicken with bones is preferred for better taste. This uses more oil, if you dont prefer use less or remove the excess after cooking.

I usually skip garlic, coconut and coriander leaves. Don’t be alarmed with the red chili count, deseeded one tastes less spicy and that is what adds the taste.

Pallipalayam Chicken Fry

  • Ingredients
    • Chicken – 2 lb ( boned, preferably whole chicken)
    • Oil – 3-4 tbsp
    • Mustard – 1 tsp
    • Shallots – 20-30 nos
    • Red chili – 15-20 nos
    • Curry Leaves – 1 strand
    • Garlic – 10 nos (optional)
    • Turmeric – 1/4 tsp + 1/2 tsp
    • Coconut – 1/2 nos (optional)
    • Salt – to taste
    • Coriander Leaves -2 tbsp (optional)
Instructions
PREP:
  1. Wash chicken and add turmeric -1/4 tsp, mix well and keep it ready.
  2. Chop all small onions into halves.
  3. Remove seeds from red chilies and cut into 2 or 3 pieces
  4. Chop garlic and coconut into small bite size pieces.
  5. Chop coriander leaves.
COOKING:
  1. In a pan heat oil, when hot add mustard. When it starts spluttering add onions, garlic, curry leaves and deseeded red chilies. Fry until the onions are cooked
  2. Add turmeric, chicken, salt and cook in medium low flame, stir often until chicken is cooked. Additional water is not required, water oozed from the chicken is enough but make sure to keep in low flame to avoid burning the bottom.
  3. Add coconut and coriander leaves at the end and mix well.
Notes
Serve as a side dish or with plain white rice

 

Recipe Credit: my sister.

]]> https://www.sashirecipes.com/authentic-pallipalayam-chicken-fry.html/feed 8 Mushroom Stir Fry / Kalan Varuval ( Restaurant Method ) https://www.sashirecipes.com/mushroom-stir-fry-kalan-varuval-restaurant-style.html https://www.sashirecipes.com/mushroom-stir-fry-kalan-varuval-restaurant-style.html#comments Thu, 26 Dec 2013 04:18:53 +0000 http://www.sashirecipes.com/?p=4654 On my last visit to India I had this at a restaurant in Erode and really liked it. I have been trying to perfect this recipe for a while to get the restaurant taste,  bit this is almost close.

We cook mushroom as an alternative for the days you cannot have non-veg.  I used local brown wild mushrooms but any mushroom works.

Mushroom Stir Fry Kalan Varuval- Restaurant Style

 

Mushroom Stir Fry / Kalan Varuval ( Restaurant Style )
Recipe Type: Stir Fry
Cuisine: Kongunadu
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • To FRY:
  • Mushroom – 1 box ( around 15-20 medium sized)
  • Oil – 1 tbsp
  • Fennel Seed – 1/2 tsp
  • Cinnamon – 1 inch stick
  • Cloves – 2 nos
  • Blackstone flower – 2 tsp
  • Onion – 1 no ( medium size)
  • Ginger Garlic Paste – 2 tbsp
  • Home made curry masala – 2 tbsp
  • or
  • Coriander Powder – 1 tbsp
  • Red chili powder – 1 tsp
  • Garam masala – 1/2 tsp
  • Salt – to taste
  • TO TEMPER:
  • Oil – 2 tsp
  • Mustard – 1/2 tsp
  • Red Chili – 2 nos (whole)
  • Curry Leaves – 1 strand
  • Green Chili – 4 nos
  • Onion – 1/4 no ( medium)
  • Sakthi Chicken masala – 1 tsp
  • Coriander Leaves – 2 tbsp
Instructions
PREP:
  1. Chop mushroom lengthwise. Slit open green chili.
COOKING:
To Fry Mushroom:
  1. In a pan add oil and the following ingredients one by one. Fennel seed, cinnamon, cloves, black stone flower, onion and fry until onion is cooked. Add ginger garlic paste and fry till the raw smell is gone.
  2. Add mushroom, curry masala powder, salt and fry it until they are cooked in medium flame, say for about 15 mins without adding water.
To Temper:
  1. In another small pan add oil, when hot add mustard and let it splutter. Add curry leaves, green chili, red chili, onion and fry till onion is cooked. Add chicken masala and fry for couple of minutes.
  2. Add this to the cooked mushroom and add coriander leaves at the end and mix well.

 

Recipe Source: Self tried.

]]> https://www.sashirecipes.com/mushroom-stir-fry-kalan-varuval-restaurant-style.html/feed 3 Instant Oats Wheat Dosa https://www.sashirecipes.com/instant-oats-wheat-dosai.html https://www.sashirecipes.com/instant-oats-wheat-dosai.html#comments Sun, 22 Dec 2013 05:00:43 +0000 http://www.sashirecipes.com/?p=4593 This is an excellent alternative for regular dosa and takes very little prep time. If you don’t have Oats flour handy, dry roast Oats for 2-3 mins until they are brown and grind into fine flour.

You can add rice flour to make it crispy like Rava dosa. I added wheat flour instead and wasn’t crispy.

 

 

Instant Oats Wheat Dosa

Instant Oats Wheat Dosa
Recipe Type: Main
Cuisine: Kongunadu
Author: Sashi Recipes
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Oats Flour – 1 cup
  • Wheat Flour – 1/2 cup
  • Salt – to taste
  • Asofoetida/ Hing – little
  • Cumin Seeds – 1 tsp
  • Pepper Corns – 10 nos
  • Green Chili – 5-6 nos
  • Ginger – 1 inch
  • Onion – 1 nos (medium)
  • Coriander Leaves – 1 hand full (chopped)
  • Water – as needed
  • Oil – as needed
Instructions
PREP:
  1. Chop onion very finely. Chop coriander leaves. Chop green chilies round. Peel ginger skin and chop them in to very small pieces.
COOKING:
  1. Mix oats flour, wheat flour, asofoetida and salt. Add rest of the ingredients and water. Mix them well without any lumps. Set it aside for 10 mins or longer if you can (even if there are small lumps it will be dissolved). Make the batter little watery like rava dosai batter.
  2. Heat dosa pan until it’s ready in medium flame. when ready pour 1 ladle full of batter in the dosa pan and spread it out.
  3. Spray some oil on top and allow it to cook in medium flame for at least 5 min – 10 min or till they turn golden brown on the first side and turn the other side.
  4. This one is very soft and break apart if turned before it’s cooked well on the first side. So care should be taken to cook properly till they turn golden brown on the first side before turning over.
Notes
Serve with [url href=”http://www.sashirecipes.com/coconut-chutney-thengai-chutney.html” title=”Coconut Chutney / Thengai Chutney (For Idli / Dosai / Pongal)”]Coconut Chutney[/url].
]]> https://www.sashirecipes.com/instant-oats-wheat-dosai.html/feed 1 Mini Carrot Uthappam / Oothappam https://www.sashirecipes.com/mini-carrot-uthappam-oothappam.html https://www.sashirecipes.com/mini-carrot-uthappam-oothappam.html#comments Fri, 25 Jan 2013 04:29:36 +0000 http://www.sashirecipes.com/?p=4510 A simple recipe that takes just a few minutes for a very tasty Oothapam. I usually make these on 3rd or 4th day after grinding rice batter. Batter is more fermented and this gives it added taste.

You can prepare this with wheat dosa as well. I like the mini versions so I made it small, you can make them medium size if you want.

Carrot Uthappam Oothappam

Get the rice batter recipe from here.

Carrot Uthappam / Oothappam
Recipe Type: Main
Author: Sashi
Ingredients
  • Rice batter – 1/2 gallon
  • Carrot – 2 nos
  • Coriander Leaves – 1 hand full (chopped)
  • Green Chili – 5-6 nos
  • Oil – as needed
Instructions
PREP:
  1. Peel Carrot Skin and grate it. Chop coriander leaves. Chop green chilies round.
COOKING:
  1. Heat dosa pan until it’s ready in medium flame. Pour 1 ladle full of batter in the dosa pan only until it makes mini uthappam, do not spread it.
  2. Sprinkle some of the grated carrots, chopped coriander leaves and green chili. Pour a spoon full of oil on top this.
  3. When the first side is cooked, flip the sides and cook the other side until done.
Tips :
]]> https://www.sashirecipes.com/mini-carrot-uthappam-oothappam.html/feed 2 Chicken Kheema Masala / Kozhi Kothu Kari (Tamilnadu Style Curry) https://www.sashirecipes.com/chicken-kheema-masala-kozhi-kothu-kari-tamilnadu-style-curry.html https://www.sashirecipes.com/chicken-kheema-masala-kozhi-kothu-kari-tamilnadu-style-curry.html#comments Tue, 22 Jan 2013 03:40:21 +0000 http://www.sashirecipes.com/?p=4497 I wanted to try chicken kheema for a long time. One of the times before I was going to make Idili I saw ground chicken at Whole Foods, couldn’t resist buying as they go very well together.

If you don’t like Mutton, this one is a good alternative. I love to make it spicy so cut the spicy level according to your taste.

Chicken Kheema Masala Kozhi Kothu Kari (1)

Do not over cook the chicken it will make the chicken tough. Add a little more spices for the chicken to absorb the taste fully.

Chicken Kheema Masala / Kozhi Kothu Kari (Tamilnadu Style Curry)

Recipe Type: Side
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Ground Chicken – 1 lbs
  • Oil – 3-4 tbsp
  • Cinnamon – 2 nos (1 inch)
  • Cloves – 4-5 nos
  • Cardamom – 3-4 nos
  • Big Onion – 1 1/2 nos (medium)
  • Ginger Garlic Paste – 2-3 tbsp (preferably add more garlic)
  • Green Chili – 1-2 no
  • Tomato – 2 nos (medium)
  • Turmeric – 1/2 tsp
  • Cumin Powder – 1 tsp
  • Pepper Powder – 1 tsp
  • Red Chili Powder – 1 tbsp
  • Coriander Powder 2 tbsp
  • Garam Masala Powder – 1/2 tsp
  • Sakthi Chicken Masala – 2 tsp
  • Salt – to taste
  • Coriander Leaves – 1/4 cup (chopped)
  • Water – 1 1/2 cups
Instructions
  1. Chop onion and coriander leaves. Grind ginger garlic paste. Slit open green chili.
  2. In a deep pan heat oil, add cinnamon, cloves, cardamom and onion. Fry until onion turns transparent. Add ginger garlic paste and fry till raw smell leaves.
  3. Add tomato, green chili and cook for 1-2 min. Add turmeric, cumin powder, pepper powder, red chili powder,coriander powder, garam masala, Sakthi chicken masala and salt. Mix and cook for a minute in medium flame.
  4. Add chicken and water. Cook it in medium to low flame for about 15 – 20 min by stirring it often.
  5. If you want more gravy take out as soon as the chicken is cooked or if you want it dry cook in high flame by stirring it until water drains.
  6. Add coriander leaves at the end and mix well.
Tips :
  • Nice to have with Idili, white rice and chapathi.
]]> https://www.sashirecipes.com/chicken-kheema-masala-kozhi-kothu-kari-tamilnadu-style-curry.html/feed 10 Tamilnadu Style Mutton Chops https://www.sashirecipes.com/tamilnadu-style-mutton-chops.html https://www.sashirecipes.com/tamilnadu-style-mutton-chops.html#comments Mon, 14 Jan 2013 04:25:39 +0000 http://www.sashirecipes.com/?p=4463 It’s been a long time since I posted a recipe. I guess I need some motivation here, come on guys!! cheer me up..

Sunday becomes special when cooking non-veg at home that’s why you can see lots of non-veg recipes in my site :) Especially with mutton I always like to try different recipes each time. I got this recipe from one of my Muslim friends. His food used to be very famous during college days. So after I started cooking I collected a few recipes from him.

I tired this many many times and it always came out good. I usually have this with biriyani, white rice or chapathi.
After adding all the masalas, I usually cook mutton in the pressure cooker. If you allow for 2-3 whistles mutton/goat meat is cooked really soft.

Mutton Chops Recipe (1)

Tamilnadu Style Mutton Chops

Recipe Type: Side
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Mutton – 2 lbs
  • Oil – 2-3 tbsp
  • Cinnamon – 2 nos (1 inch)
  • Cloves – 4-5 nos
  • Cardamom – 3-4 nos
  • Big Onion – 1-2 no (medium)
  • Tomato – 2 nos (medium)
  • Ginger Garlic Paste – 2-3 tbsp (preferably add more garlic)
  • Green Chili – 1-2 no
  • Red Chili Powder – 1 tbsp
  • Coriander Powder 2 tbsp
  • Sakthi Mutton Masala – 2 tsp
  • Curd – 2-3 tbsp
  • Salt – to taste
  • Curry leaves – 1 strand
  • Coriander Leaves – 1/4 cup (chopped)
  • Water – 1 cup
Instructions
  1. Clean the Mutton. Chop onion and coriander leaves. Grind ginger garlic paste.
  2. In a pressure cooker heat oil, add cinnamon, cloves, cardamom and onion. Fry until onion turns transparent. Add ginger garlic paste and fry till raw smell leaves.
  3. Add tomato, green chili and cook for 1-2 min. Add mutton, coriander powder, red chili powder Sakthi mutton masala and salt. Mix and cook for few minutes in medium flame.
  4. Add curd and water. Taste for salt, if required add more. Allow it for 2-3 whistles. If the meat is little older cook for additional whistles.
  5. Open the cooker lid after pressure is released. Allow it to cook in medium flame with open lid for 5-10 min until oil separates or gravy thickens to desired level.
  6. Add curry leaves and coriander leaves at the end and mix well.
Notes
Nice to have with white rice and chapathi
Tips :
  • Cook mutton in pressure cooker, open cooking might make the meat tougher and take a longer time to cook.
  • Add curry leaves at the end to add more nice aroma.
]]> https://www.sashirecipes.com/tamilnadu-style-mutton-chops.html/feed 8 Kongu Nadu Kozhi Fry https://www.sashirecipes.com/dry-chicken-fry-kongu-naatu-kozhi-varuval.html https://www.sashirecipes.com/dry-chicken-fry-kongu-naatu-kozhi-varuval.html#comments Thu, 18 Oct 2012 05:14:16 +0000 http://www.sashirecipes.com/?p=4334 I’m a big time addict of home cooked food, coz you know whats going inside your body, you can add or skip what you like and add/reduce spice level based on your taste. When you are lazy but still feel like eating home made tasty chicken, here’s a treat for your taste buds, Kongunadu Kozhi Varuval.

If you are lazy even to fry the given items, grind it as is and still it would be good.  Coconut and poppy seed makes it a bit sweet, so I added more red chili to make it even more spicier.

Kongu Nadu Kozhi Fry

Kongu Nadu Kozhi Fry
Recipe Type: Side
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Chicken – 2 lbs
  • Oil – 2-3 tbsp
  • Big Onion – 1 no
  • Turmeric – 1/2 tsp
  • Salt – to taste
  • Curry leaves – 1 strand
  • Coriander Leaves – 1/4 cup (chopped)
  • Water – 1 cup
  • To fry and grind:
  • Cinnamon – 2 inch
  • Cloves – 4-5 nos
  • Black pepper – 1 tsp
  • Coriander seeds – 3 tbsp
  • Fennel Seeds – 1/2 tsp
  • Poppy Seed – 1/2 tsp
  • Red chilli – 10 nos or to taste
  • Dry Coconut – 4-5 tbsp
Instructions
PREP:
  1. Clean and keep the chicken ready. Chop onion and coriander leaves.
COOKING:
  1. In a pan, dry fry the items “To fry and grind” in the given order and grind it to fine paste.
  2. In another pan heat oil, add onion and fry it until it turns translucent. Add turmeric, chicken and salt. Mix and cook for few secs until Chicken turns white.
  3. Add the ground paste, water and fry in medium flame until chicken is cooked, oil separates and the gravy turns dry.
  4. Add the curry leaves and coriander leaves and mix for few sec.
TIPS:
  1. Temper with extra oil, red chili -2-4 nos and curry leaves – 1 strand
  2. Add tomato – 1 or 2 while grinding.
  3. Add ginger garlic paste – 1 1/2 tbsp.
  4. Add cut pieces of coconut bite size chunks.
Notes
Enjoy with white rice or chapatti.
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