Recipes - Page 30 of 67 - Cook with Sharmila

Almond Chicken| Badam Chicken | Keto Chicken

July 29, 2020 By Sharmila Kingsly Leave a Comment

Almond Chicken Curry is a creamy chicken gravy made with Almonds or Badam along with other spices .It is mild and perfect with Tandoori Roti or spicy Pulao and Biryani.

Almond Chicken Curry is a creamy chicken gravy made with Almonds or Badam along with other spices .It is a low carb or Keto Chicken Gravy. It is also rich in Protein.

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Keto Chicken Curry:

Chicken is an excellent source of protein and it's a delicious option for people who are on a lchf (low carbohydrates and Low Fat) or Keto diet.. Also chicken by itself is way too lean to be keto so we add some fat along with chicken in this recipe the source of fat is Almond or Badam and hence it can be an excellent ketogenic meal,

Some Almond Chicken and a cheese loaded omelette makes a wonderful and filling keto meal.

Variations in Almond Chicken:

Badami Chicken is another variation and it is the traditional chicken dish made with Almonds,Fried onions and spices ,

However in this recipe you can replace Almond with Cashew-nuts or even freshly grated coconut.

Serving Suggestion

Badam Chicken is perfect with Tandoori Roti / Rumali Roti or spicy Pulao and Biryani.

Similar Chicken Recipes:

Home Style chicken Curry

Herbal Chicken Curry

Chicken Gravy without Coconut

How to prepare Almond Chicken, Pictorial

1.In a blender add in the Almond ,Green Chilli,Red Chili powder and Coriander powder.

Step 1- Badam Chicken Curry - blending the masala

2.Along with this add 2 tbsp of water and blend everything to a fine paste and set aside. Heat a kadai with oil.

Step 2- Badam Chicken Curry - blending the masala

3.Once its hot add in crushed cardamom, Cinnamon sticks,Bay leaf. Saute for few secs.

Step 3- Badam Chicken Curry - Sauting the curry

4.Next add ½ cup shallots and ¼ cup of sliced regular onions.Add in ½ tsp of salt.

Step 4- Badam Chicken Curry - Sauting the onions

5.Saute everything together untill the onions are cooked glossy.Now add in the ginger garlic paste and cook in a low flame untill the raw smell leaves.Next add in the cleaned chicken pieces .

Step 5- Badam Chicken Curry - Add ginger garlic paste

6.Combine everything and saute in a low flame for 2 mins. Next add in the ground Almond paste.Mix everything.

Step 6- Badam Chicken Curry - Add chicken and the ground masala.

7.Add in 1 cup of water. I washed the blender after grinding the almonds and used that water.Cook for a minute and then add ½ tsp of pepper powder and the required salt.

Step 7- Almond Chicken Curry - add water and pepper powder

8.Add in 1 cup of water. Wash the blender after grinding the almonds and use that water.Cook for a minute and then add ½ tsp of pepper powder and the required salt.

Step 8- Keto Chicken Curry - Cook the chicken

9.The chicken is now perfectly. Garnish with coriander leaves and switch off the flame.

Step 7- Keto Chicken Curry - Garnish with coriander leaves

This is how i served my almond Chicken , we had it along with some Vegetable coconut Milk pulao and i shall the sharing the pulao recipe also soon.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time .

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Sutta Kathirikai Thokku

July 27, 2020 By Sharmila Kingsly Leave a Comment

Sutta Kathirikai Thokku| Fire Roasted Brinjal Masala with step by step pictures and a video.

Sutta Kathirikai Thokku is a famous side dish prepared with fore roasted brinjal. In this recipe brinjal is cooked by roasting in direct flame. The smoked brinjal is what makes this gravy more delicious and unique.

Sutta Kathirikai is very famous in the Chidambaram region of tamilNadu. So mostly it is called as Chidambaram Sutta kathirkai thokku.

Similar Recipes:

Biriyani brinjal Gravy

Stuffed brinjal

Step by Step Method with pcitures!!

1.Show the brinjal in open flame and cook it until its completely done.

2.To check if the brinjal is cooked or not ,Insert a spoon or knife ,if it goes freely then the brinjal is cooked. Allow it to cool a bit and then peel the skin of the brinjal completely.

3.After peeling mash the brinjal and set it aside.Heat a kadai with oil.

4.Once its hot add in the mustard ,let it splutter and then add in the cumin let it splutter too. and then add the channa dal. Roast it until its golden.

5.Next add in the Dry Red Chilli ,Green Chilli and curry leaves. Saute for few secs.

6.Add in 1 onion finely chopped and saute till its translucent. Next add in the tomato and cook till it turn soft.Next add in the Red Chilli powder.

7.Add in the Salt. Combine everything and cook for few secs. Soak 1 lemon sized tamarind in 1 cup of warm water for 15 mins and extract the pulp.Add in the tamarind water and cook till the oil separates.

8.Next add in the mashed brinjal and combine everything.Cook in a low flame and cook till the thokku consistency is reached.Finally garnish with coriander leaves and switch off the flame.

Tastes good when served with Idli,Dosa Chapathi or even pulao.

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Prawn Fry ( Shrimp Fry )

July 24, 2020 By Sharmila Kingsly Leave a Comment

Prawn Fry or Shrimp fry is a crispy appetizer prepared by marinating prawns with Indian spices and then its cooked to perfection.

Shrimp Fry | Chemeen Varuval recipe with Step by Step pics and a video.

Shrimp is a tasty seafood. It is usually cooked so quickly and makes a delicious appearance on the table whenever they make their presence. There are so many ways to cook them but one common way to prepare them is the Fry. The difference is the masala which is used to cook the prawns and that is how the taste differs.

Prawn is a very popular dish, especially at parties, so many variations can be done but it is always a winner when made into an appetizer or starter Because it is always a crowd-pleaser and favorite.

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Types of Prawn

Depending on the regions they are present there are so many varieties of prawns. However, the most commonly used varieties for cooking is as prawns or Shrimp. Generally, the bigger prawns are referred to as Tiger Prawns and King Prawns and they are also commonly used in cooking.

Difference between Prawn and Shrimp

The anatomies of both are different, but we cook both in a similar fashion.

Prawn in regional languages

Prawn is called Iral in Tamil, Chemeen in Malayalam, Royyala in Telugu,Sigadi in Kannada, jhinga in Hindi, and Chingri in Bengali. Another common term is Shrimp.

Variations in Prawn Fry

The main variation in Prawn Fry preparation is the masala used. In different regions they cook in different ways For eg. in Kerala generally they use coconut oil for cooking shrimp, in other regions it may not be. Also, we can deep-fried or shallow fry the prawns. Tastes good either way. In this recipe, I have shallow fried.

Check out Prawn stir fry recipe ,prawn fry kerala style ,prawn masala fry ,Prawn Bajji recipes too.

How to make prawns fry

1.Clean and devein the Prawns . In a bowl add in the Cleaned Prawns. To this add in Red Chilli powder, Garam Masala

2. Add in Turmeric powder, Ginger garlic paste and Corn Flour.

3. Add Fennel Seeds powder and the required Salt. Combine everything.

4.Finally add in a sprig of curry leaves and mix well. Allow it to marinate for 30 mins. Heat a pan with coconut oil

5. Once the pan is hot add in the prawns. Fry in a low medium flame for 1 min. Fry in a low medium flame for 1 min. Flip and cook the other side for another 1 min. Continue cooking for about 5 mins. Flip and cook on regular intervals. Garnish a sprig of curry leaves and switch off the flame.

Tasty and delicious golden fried prawns are now ready to serve.

Tips & Variations

If you like a restaurant style crispy prawns fry you can deep fry the prawns instead of Tawa fry.
You can also coat the shrimp with some panko bread crumbs for deep fried prawns for a better texture.
This prawn fry recipe calls for a spicy marinade, adjust them as per your taste buds if you find it spicier.

More Shrimp recipes

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Orange Tea

July 23, 2020 By Sharmila Kingsly Leave a Comment

Orange Tea is a mild Orange Flavored Tea that can be perfect for an evening. It has so many refreshing flavors due to the mint and the spices added

Orange Tea is a mild Orange Flavored Tea which can be perfect for an evening. It has so many refreshing flavors. It is a no Milk Tea and hence it is a vegan version too. You can very well avoid sugar and replace it with Jaggery or even stevia or just skip it.

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Orange Tea benefits

Orange has antioxidant properties which prevent the damage of tissues. So it prevents premature aging. Also, it reduces inflammation and improves heart health.

Ingredients

Orange - Use fresh and sweet oranges. The sweetness of and the quality of the oranges play a major role in the taste of the tea.

Whole Spices - I like to flavor my tea with spices like Cinnamon and cardamom. The go really well with orange flavor and adds to the taste.

Tea Powder - We can use any tea powder or tea leaves of choice.

Check the recipe card for the detailed ingredient list and measurements.

Orange Tea Variations

There are numerous ways to prepare Orange Tea. Ideally, it is prepared with orange slices simmered in water along with Tea dust and a few other spices like cardamom, and cinnamon.

In this recipe, I'm sharing how to prepare a hot Orange Tea. Iced Orange tea is also a popular variation.

How to make Spiced Orange Tea

1. Slice the Oranges and set them aside.

2. In a saucepan add the sliced oranges. To this add 3 tbsp of Sugar.

Step 2 - Add sliced oranges and sugar to a saucepan

3. To this add 3 cups of water. Give a good mix and switch on the flame.

4. Next add in the Cinnamon Stick and cardamom pods. Next, add the tea powder and mix well.

Step 4 - Add in the whole spices and tea dust for Orange Tea

5. Add the Mint Leaves as well. Combine and cook until the tea starts to boil.

6. Once it comes to a boil, simmer the flame and cook for another 2 mins and switch off.

Step 6 -simmer the flame and cook for another 2 mins and switch off.

7. Close the saucepan with a lid and let it sit for 2 mins and then strain the tea and serve.

8. Decorate the glass. Make sure the rim of the glass has some water and then dip the rim of the glass in sugar so that the sugar sticks to the glass. It is just to make the glass look fancy.

Step 8 - Dip the rim of the glass in the sugar

9. Now pour the tea into the glass and serve.

Tasty and Delicious Tea is now ready to serve for a fantastic day start.

Expert Tips

You can well very add cloves and ginger also for the flavor.

Instead of Sugar we can also use Jaggery powder or any other sweeteners.

If you dont prefer any added sugar you can just skip as orange does have mild sweetness.

Avoid using sour oranges for preparing the tea.

Serving Suggestions

Orange Tea makes a perfect drink for any time. I personally prefer evenings over morning. Goes well with some roasted Peanut or Chickpea Snack.

Storing Options

I prefer preparing the tea fresh if serving hot. However you may store in the fridge for two days and reheat and serve. You can also serve it as Orange Iced Tea similar to my Litchi Iced Tea.

Orange Tea FAQ's

Can everyone consume Orange Tea ?

Yes, it is an Orange Flavored tea with few spices and hence it can be consumed by everyone.

Is orange flavored tea good for weight Loss?

As we have added sugar this is not suitable for weight loss. But with a few modifications, it can help weight loss.

What are the possible variations in this Tea ?

You can flavor the tea with cloves, Nutmeg, or even ginger because adding too much flavor also spoils the tea. So choose the flavor that best suits you and customize.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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5 from 1 vote

Orange Tea

Orange Tea is a mild Orange Flavored Tea which can be perfect for a evening.It has so many refreshing flavors due to the mint and the spices added.

Prep Time10

Cook Time10

Total Time20

Course: Drinks

Cuisine: International

Servings:

Calories: 79kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

Sauce pan

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Sauce pan

Ingredients

Instructions

Slice the Oranges and set them aside.
In a sauce pan add in the sliced oranges. To this add in 3 tbsp of Sugar.
To this add in 3 cups of water.Give a good mix and switch on the flame.
To this add in the Cinnamon Stick and cardamom pods.
Next add in the tea powder and mix well.
Add the Mint Leaves as well. Combine and cook until the tea starts to boil.
Once it comes to a boil ,simmer the flame and cook for another 2 mins and switch off.
Close the sauce pan with a lid and let it sit for 2 mins.and the stain the tea and serve.

Video

Notes

You can well very add cloves and ginger also for the flavor.

Instead of Sugar you can also use Jaggery powder or any other sweeteners.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Home Style Chicken Kuzhambu

July 20, 2020 By Sharmila Kingsly Leave a Comment

Home Style Chicken Kuzhambu is a flavourful Chicken Kulambu made with freshly ground masala. It is perfect for a weekend.

Home Style Chicken Kuzhambu | Easy Chicken Curry with step by step pictures and Video

Chicken Curry in India is a basic affair. It pairs up well with almost anything and everything. To be frank chicken curry is the first dish I learned to cook. You can never go wrong with preparing a chicken curry. This is from my experience.

Chicken when added with the right masala and spices cooks in perfectly. I have a good fan base for this recipe.

I have also used a flavourful coconut paste by dry roasting the coconut along with the whole spices which makes the curry a flavorful one.

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Chicken Curry

Chicken Curry is a dish that is very common in the Indian Sub Continent. It is a very popular chicken dish of course. It is usually made as a one-pot dish. Chicken curry has all the flavors from the masala.

Home Style Chicken Gravy has been a regular affair in my home we make it at least once in two weeks for sure. I usually serve it with Idli, Appam ,Idiyappam or Biryani . I have shared them on my Instagram many times and this is one such breakfast.

How to prepare Chicken Kuzhambu

1. Heat a pan to this add in the freshly grated coconut and start roasting in a low flame. Roast for about 5 mins.

2. Next add in the curry leaves, Fennel seeds, Cardamom pods, Cinnamon Sticks, Cloves, Stone Flower, and Mace. Roast everything together along with the coconut. Let the coconut become golden brown and then switch off and allow it to cool down.

3. Once it's cool down grind it to a fine paste by adding a little water and set aside. Heat a Pressure cooker with oil, once it's hot add in the Fennel seeds, Bay leaves, and curry leaves let it splutter, and then add in the onions. Saute till the onions turn glossy, Next add in the tomatoes and cook till it leaves oil.

4. Next add in the ginger garlic paste and saute till the raw smell leaves. Next, add in the cleaned chicken pieces and cook for 2 mins. Add then add in the Chilli powder Coriander powder. Then add the Garam Masala, Turmeric powder, and Salt. Mix everything and let it cook for 5 minutes.

5. Now add in the ground coconut masala and Mix well.

6. Add 2.5 cups of water. Mix everything and check for salt and spice. If everything is ok, continue to cook and bring the kulambu to a boil. Close the pressure cooker put on the whistle and cook in a high flame. Let it cook for 4 whistles if using broiler chicken or let it cook for 6 whistles if using country chicken.

7. Let the pressure release naturally and then open the cooker. Garnish with coriander leaves and serve hot.

Tasty and delicious homestyle chicken kulambu is now ready to be served.

Serving Suggestions:

I served my chicken gravy with chicken biryani. It also goes well with Idli, Dosa, idiyappam, or even Appam.

Similar Recipes:

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Chakka Varatti Payasam | Chakka Varatti Pradhaman

July 17, 2020 By Sharmila Kingsly Leave a Comment

Chakka varatti payasam is a traditional Kerala Recipe. We prepare Chakka varatti when the Jackfruit season is there. Chakka Varatti payasam is prepared with the jackfruit preserve.

Chakka varatti payasam is a traditional Kerala Kheer Recipe. Chakka varatti is usually prepared when the Jackfruit season is there. At the season chakka varatti is prepared in bulk and stored. It is quite a difficult hand job.

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what is chakka varattiyathu

The concept behind this chakka varatti is , Chakka aka Jackfruit is not available all round the year it is a seasonal fruit. Hence we prepare Chakka varatti which is also called as Jackfruit Jam or Jackfruit preserve , when the jackfruit is in season..

Traditionally Chakka Varatti is made in a large quantity. In the off season ie the other months of the year when Jackfruit is not in season Jackfruit kheer can be prepared using the Chakka Varatti.

when is chakka varattiyathu prepared

Summer is the season of jackfruit. Chakka varatti is prepared in the summer season or when jackfruit is in season to be used for the rest of the year.

I have already posted a version of Jackfruit kheer it is with fresh jackfruit. And this recipe is with Jackfruit Preserve.

A good thick about the chakka varatti Pradhaman is that no need need to add any extra sweeteners the sweetness from the chakka varatti is itself sufficient. So it is like everything put together and a quick fix.

check out Pumpkin Kheer ,Poha Kheer ,Iceapple Kheer recipes too

How to make Chakka Varatti Payasam

In a kadai mix the chakka varatti and start heating in a low flame.

2. Add the 2nd coconut milk and mix well such that the chakka varatti is fully combined with the coconut milk. As you heat the chakka varatti becomes light and melts.

3.Mix well and keep cooking for 5 mins. The payasam starts to thick. Add in the cardamom powder or crushed cardamom pods.

4.Give a good mix and cook for another 2 mins. Finally add in the thick coconut milk (1st coconut milk ) and switch off the flame. Give a good mix .

5.Heat another pan with 1 tbsp of ghee. once its hot add in the cashew nuts and coconut pieces.Fry until its golden and add it to the kheer along with the ghee. Give a good mix .

6.Chakka Varatti Pradaman is now ready to serve.

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5 from 1 vote

Chakka varatti payasam

Chakka varatti payasam is a traditional Kerala Recipe.Chakka varatti is usually prepared when the Jackfruit season is there. At the season chakka varatti is prepared in bulk in bulk and stored.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Indian

Servings:

Calories: 254kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml