I do not eat chicken or mutton dishes. But since my husband and children like chicken, I cook it at home occasionally. My sister gave me this recipe. She makes this dish with mutton, but as we don’t cook or eat mutton at home, I prepared it with chicken. It came out really well and all liked it. Since then am making this everytime I cook chicken at home. This goes well as a side dish with chapati/rice. It can also be served as a starter.
Ingredients: 1/2 kg (1 lb approx) Chicken pieces 1 cup chopped onion 2 tea spn coriander seeds 5 cloves 3″ cinnamon 4 tea spn poppy seeds (khus khus) 2 tea spns ginger garlic paste 3 tbl spns red chilly powder 1/4 tbl spn turmeric powder 1/2 cup chopped coriander leaves Oil Salt
Method: Heat oil in a pan and fry onion pieces till they turn translucent. Add chicken pieces and salt. Sprinkle some water over this. Close the pan and cook till the chicken is done. Add ginger garlic paste. Powder the coriander seeds, cloves, cinnamon and poppy seeds and add to already boiled chicken. Add chilly powder and turmeric powder to it and mix well. Add finelly chopped coriander leaves and continue heating for two more minutes. Serve with chapatis or a side dish with rice or as a starter.
Serves : 3-4 Preparation time : 20mins
Pictorial:
Every year, Tulsi pooja comes on Kartik shuddha Dwadashi. We decorate Tulsi vrindavan with mantapam and sugarcanes all around it. The mantapam and all the decorations are taken off after three days. After the pooja, sugarcane pieces were distributed along with puffed rice to all the people who came home to attend the pooja.
In previous years, many farmers from nearby places used to supply sugarcanes for Tulsi Pooja. However this season, sugarcanes were not fully grown and hence they were not sweet enough to eat. So we send them to the market to make juice. I used to prepare many dishes out of it, like the sugarcane juice – chaklis, appes and alayle peeta rotti/kabbarosa bhakri etc. Among all these, sugarcane chaklis were favorites at the house. So since then, whenever we got sugarcane juice, these chaklis became a staple at home.
These days the juice is easily available in the market. We love drinking it with lemon juice and ginger added.
Ingredients: 5 cups rice flour 1 cup maida(all purpose flour) 2.5 to 3 cups sugarcane juice 1 cup melted butter 1 tea spn sesame seeds 1 tea spn Salt Oil for deep frying
Method: Melt the butter. Mix butter, sesame seeds and salt with the rice flour, maida and add sugarcane juice to it slowly to have a smooth dough removing all the lumps in it. Start with 2.5 cups juice and increase if needed. Knead it properly on a flat surface. Fill the dough in the chakli press and make the chaklis on a paper or banana leaf or a plastic sheet. Heat oil and deep fry chaklis. Remove them when they turn slightly brown. Store them in airtight container when they cool. They last for many days.
Updated recipe Apr 20th 2022: Pictorial:
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