Aayi’s Recipes is now iPhone ready.
I am not sure how many of readers to this site are actually using iPhone . But this is kind of nice to have my site usable on an iPhone.
What that means is iPhone users will now be able to view Aayi’s Recipes on their iPhone in a very ‘iPhone friendly’ form. All the edges have been nicely shaped and trimmed to suit the gorgeous 3.5 inch screen of iPhone and made to be very easily readable. iPhone users can also comment on the post right from within the post, just like on a Mac or PC. The color scheme has been maintained from it’s original theme.
It was made possible by a wordpress plugin called iwPhone and as my husband is an iPhone user, he installed this plugin and did theming work on it.
If you are an iPhone user, go to Safari, tap on the address bar, enter https://www.aayisrecipes.com and tap ‘Go’. Also bookmark it for future visits.
Check out some of the screenshots below.
I loved Chettinad dishes a lot when I was in India. It was on the menu of almost all the non-veg restaurants there. These dishes are spicy and very tasty. I started missing these when we moved to US. I haven’t seen it on the menus of any Indian restaurant here. So, when one of my readers asked for this recipe, I was more than happy to try it. But then, I had to wait for few days to cook it. I finally cooked this when I had invited one of my friend for dinner. It came out very good.
Ingredients: 8-9 chicken pieces 1/4 cup chopped onion 1/4 cup tomato 3-4 red chilies 5-6 black pepper A pinch turmeric 1 tbl spn lemon juice Oil 3-4 strands coriander leaves 2 tbl spn fresh/frozen coconut 1/2 tea spn cumin seeds 1/2 tea spn coriander seeds 1/2 tea spn fennel seeds( badishepi ) 1 tea spn poppy seeds 3-4 cloves 1″ cinnamon 1/2 tea spn each chopped ginger and garlic 8-9 curry leaves Salt
You can add more pepper if you want it to be hotter.
Method: Heat a little oil and add cumin seeds, coriander seeds, fennel seeds, poppy seeds, red chilies, cloves, cinnamon, pepper. Fry for sometime and then add coconut. Fry till a nice aroma comes out and the coconut turns slightly brownish. Grind it to a paste with ginger and garlic. Heat oil, fry onion and curry leaves. When they turn brownish, add the paste and fry for about 1min. Add chicken pieces, fry for a minute. Add tomato, turmeric, salt and half cup water. Close and cook till done. Pour lemon juice, garnish with chopped coriander and serve.
Serves : 3 Preparation time : 20 mins
