Ingredients for Chicken Bhuna:
Oil – 1 tbsp
Cumin seeds – 1 tsp
Curry leaves – 10 -15
Bay leaves – 2
Chopped onions – 1
Crushed green chilli, garlic and ginger – 2 tbsp
Chopped Boneless Chicken – 1cup
Chilli powder – 1tbsp
Garam masala powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder. – 1/2 tsp
Salt to taste
Tamarind Pulp – 1 tbsp
Method of preparation for Chicken Bhuna:
Heat a wok, add oil.
Add cumin seeds, curry leaves and bay leaves.
Give it a swirl, add in the chopped onions and saute it.
Once the onions turn translucent add crushed green chilli, ginger, garlic and pieces of boneless chicken.
Add chilli powder, garam masala powder, turmeric powder and coriander powder.
Stir it on high flame and give it few tosses.
Add salt to taste and tamarind pulp.
And our Chicken Bhuna is ready.
Ingredients for Idiyappam:
Water – 1 cup
Salt
Rice flour – 1 cup
Vegetable oil
Method for Idiyappam:
Heat the vessel and add a cup full of water.
Add salt, rice flour and give it a stir.
Transfer the mixture on to a plate and knead it into a dough.
Sprinkle a tablespoon of cold water and give a touch of vegetable oil.
Divide the dough into a portion and transfer it into the idiyappam maker.
Brush the maker with some vegetable oil and transfer the dough into the greased container and press it with the other parts of the tool.
Roll the pin, so that you get a nice idiyappam.
Take the idli container and place a banana leaf on it and brush the leaf with some oil.
Pipe the swirls of lace hoppers and then steam the Hoppers.
In a vessel, add in a cup of water.
Place a cup in the middle of the container to give it an elevation.
Close the lid and allow it to come to a boil.
Once it’s boiled, add the idiyappam plate inside the vessel.
Idiyappam is steamed and ready.
Serve the Idiyappams with hot Chicken Bhuna
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