HFLC Lunch Menu 14

 

HFLC Lunch Menu 14

Sunday HFLC special lunch menu

Nei Soru ( Ghee Rice )

Chettinadu Chicken Kurma (spicy chicken coconut based curry )

Muttai Podimas (scarmbled Egg )

Nei soru

A very traditional recipe of Muslim Community that would be made during Marriages and Functions. Here is the recipe made with Zeera Samba Rice ( but I used basmati rice ) Cooked in Coconut Milk and tendering with Ghee .

Ingredient – Basmati Rice ( washed & soaked for 45 minutes )– 1 cup ; coconut milk – 1 cup ; big onion sliced – 1 ; green chilli – 2 ; ginger & garlic paste – 1/2 tsp ; 10 - cashews ;spices – cardamom , fennel seeds, cumin seeds , cinnamon sticks ,bay leaves for seasoning ; salt to taste .2 tbsp – ghee

In thick bottom pan add ghee & spices saute it 5 minutes then add onion , ginger & garlic paste , chilli saute till onion color change to pink then add coconut milk and 3/4 cup of water to the rice allow to cook in low flame once the water is absorbs close the lid & keep it dum for 10 minutes then switch off the flame & allow it cool .

Chettinadu Chicken kurma

This chicken kurma recipe with delish combination of spices ground & coconut paste .

Ingredient - 1 kg – Chicken ( washed & cleaned ) marinate the chicken with 1/2 cup of curd ; turmeric powder ; salt

Dry roast spice ; 2 tbsp – coriander seeds ; 5 – whole red chili ; 1 tsp – cumin ; 2 tsp – fennel seeds ; 2- cardamom ; cinnamon stick ; mace ; nutmeg small piece ;

Roasted in dry pan and powdered it .

Coconut paste – grind 3/4 cup of grated coconut ; 10 – cashews ; 2 tsp – poppy seeds into fine paste .

Onion – 2 big fine chopped ; tomatoes – 2 big chopped ; 4 – green chilli ; 2 tbsp – ginger & garlic paste ; 1 tbsp – chilli powder

In wide pan add coconut oil then saute onion & green chilli till light brown in color then add tomatoes and marinated chicken saute it in high flame till water from chicken is adsorbed then add dry roast powder & chilli powder add some water and allow it cook for 12 minutes with lid closed , then open lid cook in low flame ,once chicken cooked fully add coconut paste to the curry and boil for 2 minutes . Serve hot with dosa or rice .