HFLC Lunch Menu 15

 

HFLC Lunch Menu 15

நாட்டு கோழி எலும்பு ரசம்.- Country chicken bone broth slow cooked with its own fat and butter along with spices like pepper, coriander, cumin, etc. Enriched with minerals, vitamins, protein and saturated fat. Ideal for HFLC life style

Ingredient for soup – 200gms – chicken bone pieces ( washed & clean ) ; 2 no – red chilli ; 1 tbsp – coriander seeds ; 1 tsp – cumin seeds ; 1 tsp – pepper ; half chopped onion ; salt to taste ; 1 tbsp – butter .

In pan add oil and fry red chilli , pepper ,coriander seeds , & cumin seeds till light brown in color . Then grind it to powder while grinding add half chopped onion and pulse it .
In cooker add butter & chicken bones saute it 2 minutes , add water allow to boil ,for sometimes ,
Mix the spices to the bone broth mixture then keep it in cooker for 2 whistle in slow flame .

NATTU KOZHI Thokku . ( Chicken curry )

நாட்டு கோழி தொக்கும் சோறும்....... Free-range Chicken gravy with Rice. Chicken & Egg cluster slowly cooked with its own fat, Virgin coconut oil along with Spices. Rich is Fat & Protein. Ideal for High Fat Low carb diet .

Ingredient – 1 kg free range chicken ( washed & cleaned marinate with turmeric powder & salt , it optional   we can use vinegar  or curd for marination )

For grinding into fine powder - 1 tsp – pepper ; 2 tsp – cumin seeds ; 2 tbsp – coriander seeds ; 2 tsp – fennel seeds ; 4 no – whole red chilli ( increase according to your taste ) ; 1/4 cup – grated coconut .

For curry – 3 tbsp – coconut oil ; 2 – fine chopped onion ; 2 – tomatoes paste ; 1 tbsp – ginger & garlic paste ; 2 tsp – chilli powder ; salt to taste; 2 tbsp – chopped coconut pieces ( optional )
In a thick bottom pan heat coconut oil and fry the onion till translucent then add coconut pieces

and ginger garlic paste and fry till the raw smell vanishes from it.
Next throw in the tomatoes and cook till soft and pulpy. Add in the marinated chicken then .

Add in the ground masala and stir well. Add in water ,
Cook on low heat and close the lid for 30 minutes. Allow to cook till oil starts floating on top of the gravy & chicken become soft and tender . At last add the chicken egg and cook for 10 minutes. Serve it rice .

Hflc Lunch Menu Series 6

Hflc Lunch Menu Series 6

Chicken ghee roast, Omelette, Homemade Bun toasted with Butter

Home made labneh Cheese

Chicken Ghee Roast : Chicken Ghee Roast, is a classic recipe among South Indian chicken recipes, Fiery red color, tangy and spicy with a flavour of ghee roasted spices, served with Bread or Rice

Chicken -750 gms ; yogurt – 1/4 cup ; 1 tsp – turmeric powder ; whole red chilli – 10 no ; kashmiri whole chilli – 10 no ;1/4 cup – ghee ; 2 - big onion chopped ; 2 – tomatoes ; 2 tbsp – ginger & garlic ; 1 tsp – fennel seeds ; 1 tsp – peppercorns ; 1 tsp – cumin seeds ; 2 tbsp – tamarind paste ; 2 tbsp – coriander seeds ; salt to taste

Wash and cut chicken into bite size pieces and marinade it in yogurt along with turmeric & salt for about 2 hour. In a heavy bottom pan heat 1 Tbsp ghee and add, whole red chilli, kashmir chilli, fennel seeds, peppercorns, cumin seeds, ginger, coriander seeds, Fry in medium flame for about a minute. Add ginger garlic & tamarind paste and grind as fine paste, kept aside.

In the same pan, add 1/4 cup of ghee, chopped onion and salute it. Once the onion colour changes then add tomatoes and marinated chicken sauté it for while. Add the grind spices paste and cook for a while with lid closed.chicken should be completely cooked in low flame  and get coated with thick layer of masala can see the ghee separates on the sides of the pan 

Homemade Labneh 

Labneh is nothing more than strained yogurt with rich & creamy texture similar to cream cheese 

Arrange a double layer of muslin cloth in a strainer  , refrigerate  for 24 hours use the whey water for marinate fish & meat .add salt to labneh dizzle some olive oil & chilli flakes ,serve as dip.

 

HFLC Dinner Series 3

 

HFLC Dinner Series 3

Kozhi Thanni kuzhambu is nothing but a Chicken (liquidly or watery) curry. A curry rich in flavours of freshly roasted and Powdered spices.

Ingredient : chicken 1 kg (marinate chicken in turmeric & salt for about 3 hours) ; tomatoes – 3 no ; For Dry roast : coriander seeds – 1 hand full ; pepper -1 tsp ; cumin – 1 ½ tsp ; fennel seeds – 1 ½ tsp ; small cinnamon stick ; cloves -2 ; whole red chilli – 8 no ; chana dal – 1 tsp ; poppy seeds – 1 tsp

For masala paste : shallots – 10 no ; ginger – a goose berry size ; garlic – 8 no ; grated coconut – 4 tsp ; curry leaves

In pan add oil along-with the masala paste ingredients saute for about 10 min and grind as paste and keep aside.

In same pan add oil & tomatoes then chicken pieces saute it, cook until the chicken are half cooked. add masala paste & 2 cups of water (if required add more) and cook further with the lid closed.

Once the chicken cooked, add dry roast powder & add salt according to your taste let it cook for another 10 minutes in low flame.

For seasoning add 1 tsp of coconut oil, mustard seeds & curry leaves pour it in the mixture curry. Serve it with hot idly