Chicken Pakora

Crispy Chicken Pakora is the hottest starter at my home. I used to make it so often on
Sundays either for lunch or during tea time. Here is the simple recipe for this delicious pakoras.

INGREDIENTS:
To Marinate:
Boneless Chicken       - 250 gms
Coriander powder      - 1 tsp
Turmeric Powder        - 1/4 tsp
Red Chilli Powder       - 1 tsp
Cumin powder             - 1/2 tsp
Garam Masala              - 1 tsp
Corn Flour                    - 1 tsp
Gram Flour                  - 2 tsp
Salt                              - To Taste
Lime juice                     - 1 tbsp

To Grind:
Ginger                          - 1 "
Garlic Pods                   - 3
Green Chillies                - 2 (According to your spicier taste)

STEPS:

1. Wash the Chicken pieces well. Grind the items mentioned in "To Grind" Section and Mix it with the ingredients mentioned in "To Marinate" Section and keep it in refrigerator for atleast 1 hr.
2. Heat Oil in a pan and deep fry the chicken and remove the excess oil using kitchen tissue papers and Serve hot.

Chettinad Chicken

Cooking Time : 30 mins
Serves            : 2

Dear Friends,  This is my first blog entry for Chettinad items. I always become happy whenever i try chettinad items.. Such a yummy taste they have. I am making this Chettinad gravy for the third time in my home and it is our favourite. I have taken notes for this gravy long back from Vijay Channel and tried it in my home also and it now became a routine to cook this atleast once a month. This is purely a chettinad special recipe and it doesnot require much ingredients. It is very easy to make with the available ingredients. Do try this recipe.

INGREDIENTS:
Chicken (wit bones)            - 300 gms
Onion                                - 1 (big size)
Tomato                              - 1
Fennel Seeds                       - 1/2 tsp
 Dry Red Chillies                 - 6
Curry Leaves                      - To Garnish
Salt                                     - To Taste
Oil                                      - As Required

To Grind:
Grated Coconut                  -  4 tbsp
Poppy Seeds                      - 1 tsp
Turmeric Powder                -  1/4 tsp
Fennel Seeds                      -  1 tsp
Pepper                               -  1 tsp
Red Chilli Powder               - 2 tsp
Coriander Powder                - 2 tsp
Fried Grams (Pottu kadalai)  - 2 tsp
Ginger Garlic Paste               - 2 tsp

STEPS:

1. Clean the chicken well. Grind all the items mentioned in "To Grind" Section.
2. In a Pan, heat oil and add fennel seeds. Once the aroma comes, add Curry Leaves, Dry Red Chillies and saute well.
3. Add Onion and fry till it becomes golden color. Add chicken pieces and let it become whitish. Now, add the ground masala and stir well. Add tomatoes and stir well for 2-3 mins in low flame. Add Salt and water and cover the pan and let it cook in low flame till the chicken is cooked.
4. Now, open the lid and cook in medium flame till the gravy becomes semi gravy. You can even wait till it becomes dry.
5. Serve hot with Rice, Biriyani, Roti, Dosa.

Chicken 65

Cooking Time : 30 mins
Serves            : 2
Chicken 65 is a very popular starter in all Non-Veg Restaurants. It is favourite for all groups. Chicken deep fried in Oil & the addition of extra seasoning makes it rich and lip smacking. This is the very easy method to cook at home with Restaurant style.

INGREDIENTS:

To Marinate:
Boneless Chicken Thigh/Breast  - 250 gms
Ginger Garlic Paste                    - 1 tsp
Red Chilli Powder                      - 1 tsp
Turmeric Powder                       - 1/4 tsp
Pepper Powder                          - 1 tsp
Cumin Powder                           - 1 tsp
Coriander Powder                      - 1 1/2 tsp
Corn flour                                   - 1 1/2 tsp
All Purpose Flour                        - 1 tbsp
Curd                                            - 3 tsp
Salt                                              - To Taste
Red Food Color                          - a small pinch
Lemon juice                                 - 3 tsp
Egg                                               - 1 no
Oil                                                - To Fry

For Seasoning :
Oil                                        - 1 tsp
Curry Leaves                        - As Required
Cumin Seeds                         - 1/2 tsp
Green Chilli                           - 4
Onion                                    - 1/2 piece Chopped Finely
Ginger                                    - 1 inch chopped
 Garlic Pods                            - 2 no Chopped
Pepper Powder                       - 1 tsp
Coriander Leaves                    - As Required
Salt                                          - To Taste

STEPS:

1. Clean the Chicken well and cut it into equal pieces. Marinate all the ingredients mentioned in "To Marinate" Section for atleast 1 hr. Split open the Green Chillies.
2. Heat Oil in a pan and deep fry the chicken pieces till it becomes crispy. Do not crowd the vessel. Place the cooked chicken pieces in a kitchen towel to remove the excess Oil.
3. In another pan, heat Oil for Seasoning and add Curry Leaves, Cumin Seeds, Ginger, Garlic pods and Green Chilli and saute for 30 seconds. Add Onion and fry till it becomes golden brown. Add the fried Chicken Pieces , Pepper Powder, Salt and toss well. Garnish with Coriander Leaves.

Tips:

• Marinating Chicken for Overnight gives great taste.
• Always use freshly ground Ginger Garlic Paste.
• Don't reuse the fried Oil for other purposes.
• Using Red Food Color is highly Optional. You can even neglect it.

Linking to the event "Master Chef Contest" @ Divya's Page

Also Linking to "Chicken Feast" @ MySpicyKitchen

Border Chicken

Cooking Time : 30 mins
Serves            : 2

I watched this recipe in a media and i tried this in  my kitchen. It got the name since it is famous in the border of kerala and tamilnadu. The taste was really good because of addition of Roasted gram powder. It is a good starter/tea time snack and goes well with tomato Ketchup.

INGREDIENTS:

Boneless Chicken               - 250 gms

Curd                                  - 2 tbsp

Beaten Egg                        - 1

Maida                                - 2 tbsp

Corn flour                          - 1 tsp

Rice Flour                          - 2 tsp

Red Chilli Powder              - 1 tsp

Ginger Garlic Paste             - 2 tsp

Salt                                    - To Taste

Roasted Gram Dal              - 1/2 cup

Oil                                      - As Required

STEPS:

1. Grind the Roasted Gram Dal to a bit coarse powder and keep it aside. 
2. Mix all the ingredients except Roasted Gram Powder and Oil for atleast 30 mins.
3. Heat the necessary Oil in a pan. Coat the chicken piece with Roasted Gram Powder and Fry it till it becomes golden brown colour.Repeat the same procedure for the remaining chicken pieces
4. Serve hot with Tomato Ketchup.

Chicken Manchurian

Today I tried this popular delicious Indo-Chinese Recipe - Chicken Manchurian. I wanted to try this recipe a long time back. Although there are many ways to prepare this recipe, I have experimented this in my way and it turned out well. Chicken Manchurian is always a delicious starter for kids and grown ups.

INGREDIENTS:
Chicken (Boneless)                - 300 gms
Onion (Medium size)             - 1
Curd                                    - 2 tsp
Chopped Spring onion            - 2 tbsp
Green Chillies                        - 3
Red Chillies                           - 3
Ginger Garlic paste                 - 1 tsp
Soya sauce                            - 2 tsp
Chilli sauce                            - 2 tsp
Tomato sauce                        - 2 tsp
Finely Chopped Garlic            - 2 tbsp
Chicken Stock                       - 2 tsp
Corn Flour                             - 2 tsp
Coriander Leaves                   - To Garnish
Oil                                        - As Required

TO MARINATE CHICKEN:

Maida Flour / All Purpose flour             - 2 tbsp
Corn flour                                           - 1 tbsp
Rice Flour                                           - 1 tbsp
Besan Flour/Gram Flour                       - 1 tbsp
Red Chilli Powder                                - 1 tsp
Cumin Powder                                     - 1 tsp
Coriander Powder                                - 2 tsp
Garam Masala                                      - 1 tsp
Ginger Garlic paste                               - 1 tsp
Curd                                                   - 2 tbsp
Salt                                                     - To Taste

METHOD:

1. Wash the Chicken well and cut into pieces. Mix 2 tsp Cornflour with water and keep aside. Cut the Onion, Green Chillies and Red Chillies finely.
2. Pressure cook the chicken along with 1 tsp ginger garlic paste and 2 tbsp curd and turmeric powder for 2 whistles and remove from the flame. Allow the cooker to cool and open,
3. Combine all the ingredients mentioned in "To Marinate" Section with the chicken and  allow it to marinate for atleast 1 hr.
4. Fry the Chicken pieces and drain the excess oil.
5. In a pan, heat oil and add onion and fry till it becomes golden brown.
6. Add Chopped Garlic, Green Chillies and Red Chillies and fry for 2 mins. 
7.  Add tomato sauce, Chilli sauce and Soya sauce and allow this to boil till you get a thick sauce.
8. Add the fried chicken pieces and stir well till the sauce gets coated to the chicken pieces.
9. Add Chicken Stock and Cornflour mixed with water from Step 1 to the mixture and stir well.
10. Add Spring Onions and Coriander Leaves and remove from the flame.

Tips:

• Instead of mixing Cornflour with water, you can use Corn Starch.
• Use freshly ground ginger garlic paste.
• You can add Vinegar also while marinating.

Linking to the event Chicken Feast @ MySpicyKitchen

Chicken Fried Rice

This is a colorful and flavorful fried rice filled with vegetables, chicken , colorful capsicum along with the scramble of eggs. Chicken fried rice can also be prepared with the left over rice. It tastes great with left over rice which is 1 day old.

              


INGREDIENTS:
Chicken (Boneless)                                     - 250 gms
Basmathi/Seeraga Samba Rice                     - 1 cup
Scrambled egg                                             - 2 eggs
Onion                                                          - 1
Chopped Carrot,Beans                                 - 1/2 cup
Green Capsicum  (cut into desired shape)     - 1/2 piece
Red Capsicum  (cut into desired shape)        - 1/2 piece
Ghee                                                            - 2 tsp
Black pepper powder                                   - 1/2 tsp
White pepper powder                                   - 1 pinch
Soya sauce                                                   - 2 tsp
Chilli sauce                                                    - 2 tsp
Oil                                                                 - 2 tsp
Salt                                                                - To taste

TO GRIND:
Cardomom                                                    - 1
Cloves                                                           - 2
Cinnamon stick                                              - 1

METHOD:

1. Cook rice in a pressure cooker with 1 1/2 cups of water. Dont  cook too much. Allow the rice to cool. Cut the chicken into small pieces and pressure Chicken for 2 whistles in medium flame.
2. Grind the items mentioned in "TO GRIND" section to a dry powder.
3. In a separate pan, add ghee, oil and fry onion till it becomes golden brown. Add Boiled Chicken pieces and stir well till it becomes whitish. Add Carrot, Beans, Capsicum and fry for 5 mins. If Required, add little water to cook. 
4. Add White pepper and mix well. Then, add black pepper.
5. Add soya sauce, Chilli sauce and stir well.
6. Add the cooked rice and stir well till the rice get mixed well with the ingredients. Add Scrambled eggs and stir well. Add salt and adjust.
7. Serve hot with tomato sauce/ chicken manchurian/ gobi manchurian of your choice.

Chicken Kheema Balls

Cooking Time : 20 mins
Serves            : 2

This Recipe is a good starter and can be taken as a snack as well. You can use fresh chicken for this recipe or the chicken pieces which is left over in gravies or curries that you have prepared. In the latter case, you need not pressure cook the chicken again(mentioned in Step 1 below).

INGREDIENTS:
Boneless Chicken                 - 250 gms
Ginger Garlic paste               - 1 1/2 tsp
Curd                                    - 2 tsp
Maida/All Purpose Flour         - 2 tsp
Corn Flour                           - 1 tsp
Cumin Powder                     - 1 1/2 tsp
Coriander Powder                - 1 tsp
Red Chilli Powder                 - 1 tsp
Garam Masala                       - 1/2 tsp
Salt                                      - To Taste
Oil                                       - As Required

STEPS:

1. Add Turmeric powder to the chicken and Clean the chicken pieces well. Add the chicken pieces to the pressure cooker and add Ginger Garlic Paste, Curd and pressure cook for 2 whistles and keep in sim for 5 mins and remove from the flame.
2. Once the cooker is cool, open it and grind the chicken pieces along with Cumin powder, Coriander powder, Red Chilli Powder, Garam Masala and Salt to a coarse paste.
3. Add Maida/All Purpose flour, Corn flour to the the above mixture. Add little water and make a dough. 
4. Make small round balls. In a pan, heat oil and deep fry the chicken balls till it turns golden brown. 
5. Serve hot with Tomato Ketchup.

Tips:

• Don't grind the mixture to a smooth paste because you wont be able to make balls.
• Don't add more corn flour since it will make the balls rough. 

Linking to the event Chicken-Feast-Event-Announcement @ MySpicyKitchen.net

Chicken Gravy Sidedish

Cooking time : 20 mins

I have prepared this curry to have along with Biriyani. It goes well with Dosa/Chapathi as well.

INGREDIENTS:
Chicken (with bones)         - 250 gms
Onion                               - 1
Tomato                            - 1 (Big)
Garam Masala                  - 1 tsp
Turmeric Powder             - 1/4 tsp
Chilli Powder                   - 1 tsp
Ginger Garlic Paste           - 1 tsp
Salt                                  - To Taste
Coriander Leaves              - To Garnish
Oil                                   - As Required

To Grind:
Cashewnuts                      - 5
Red Chillies                      - 4
Coriander Seeds                - 1 tbsp
Cumin Seeds                     - 1 1/2tbsp
Pepper                              - 1 tsp
Green Chillies                    -  2
Fennel Seeds                     - 1/2 tsp

STEPS:

1. Heat 1 tsp oil and  Roast Cashewnuts, Red Chillies, coriander Seeds, cumin seeds, pepper and grind it along with Green chillies and fennel seeds.
2. In a pressure cooker, heat Oil and add Onion, Ginger Garlic paste and fry till it becomes golden brown color. Add Tomatoes and stir well till it is cooked. Add Chicken pieces, Turmeric powder, Salt, Chilli powder and cook for 3 mins. 
3. Add the ground paste and mix well. Pressure cook for 2 whistles in medium flame and keep in sim for 10  mins. Allow the Pressure cooker to cool and Open it.
4. Heat it in low flame and Add Garam masala and Garnish with Coriander leaves.

Chicken DrumSticks

Chicken legs fry is the most favorite recipe to many. I have prepared this recipe is prepared from home made masala which is simple to prepare. It turned out really great and crispy. Just give a try.

INGREDIENTS:
Chicken legs                         - 2
Ginger                                  - 1/2 "
Garlic Cloves                        - 3
Garam masala                       - 1/2 tsp
Maida/All Purpose flour         - 2 tsp
Corn flour                            - 1 tsp
Rice flour                             - 1 tsp
Curd                                    - 2 tsp
Salt                                      - To Taste
Oil                                       - To Fry

To Grind:

Shallots(Small Onions)          - 5
Cumin Seeds                        - 1 1/2 tbsp
Coriander Seeds                   - 1 tbsp
Black Pepper                       - 1 1/2 tsp
Dry Red Chillies                   - 5

STEPS:

1. Dry Roast all the ingredients mentioned in "To Grind" Section and allow the mixture to cool. Grind it in the mixer along with Ginger and Garlic.
2. Mix Maida, Corn flour, Rice flour, Salt, Garam masala, Curd and the ground masala together and apply evenly and thickly on the chicken legs. Allow to marinate for atleast 1 hr.
3. In a pan, heat 2 tbsp oil and fry the chicken legs in low flame. If required, add more oil. Minimal oil will be sufficient. Serve hot.

Linking to the event Chicken Feast @ MySpicyKitchen

Chicken Biriyani Tamilnadu style

Cooking time : 30 mins
Serves           : 2

Sundays are not complete without Non- Veg. That too, if it is Biriyani, who doesnot love to eat?  I even used to bunk breakfast to have biriyani on sundays. Here is a simple recipe to make Tamilnadu style Biriyani. My mom used to cook biriyani in this way.  Many of our relatives and friends has asked my mom this recipe and even i follow the same way to make chicken biriyani. I am sharing the same in my blog.

INGREDIENTS:
Chicken (Preferably with bones)                       - 500 g
Basmathi Rice/ Seeraga Samba Rice                  - 1 1/2 cups
Onion (medium sized, chopped lengthwise)        -  2
Tomato                                                           -  2                                  
Ghee                                                               -  3 tbsp
Oil                                                                   -  3 tbsp
cloves                                                              -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                 -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Grind:
Cashew nuts                                                     - 10
Fennel seeds                                                     - 1/2 tsp
Green chillies                                                    - 6
Poppy seeds                                                     - 1/2 tsp
cloves                                                              - 2
Black Pepper                                                    - 1 tsp
Onion                                                               - 1/2 piece
Ginger                                                              - 1 "
Garlic                                                               -  6
Coriander leaves + mint leaves                           -  1/4 cup

To Marinate:
Curd                                                                  - 2 tbsp  
Ginger Garlic paste                                              - 1 tsp
Salt                                                                    - 1/2 tsp
Chilli powder                                                       - 1/2 tsp



METHOD:

1. Initial Preparation : Soak Rice in hot water for 10 mins and drain the water completely. Dont soak more than that. Grind all the items mentioned in "Items to grind" section. Mix the chicken with the ingredients given in "To Marinate" section and keep in fridge for 1 hr.
2. In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add Onion. Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
3. Add Chicken pieces, curd and cook for 3 mins. Dont add water.
4. Add the ground masala and stir well. At this stage, add rice and stir well.
5. Add 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.
6. Pressure cook in medium flame for 2 whistles and leave it in low flame for 10 mins. Remove from the flame and allow it to cool.
7. Serve hot with Raitha.

IF YOU ARE USING RICE COOKER, FOLLOW THE BELOW STEPS:

1. In a pressure cooker, heat oil and fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
2. Add Chicken pieces, curd and cook for 3 mins. Add the ground masala and stir well.
3. Pressure cook for 2 whistles and allow the cooker to cool.
4. Meanwhile, in a rice cooker, Remove the plate that is present inside the cooking pan. This will avoid the sticking of masala to the plate and the masala will get mixed properly. Add the rice and 2 cups of water and allow it to boil for 5 mins.
5. Add the chicken with masala from the pressure cooker to the rice cooker.
6. In a seperate pan, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add these contents to the rice cooker.
7. Add salt, Lemon, coriander leaves and close the lid.

Tips:

• Always use chicken with bones while cooking chicken biriyani which enhances the flavour.
• Dont add much water because the chicken will leave some water.
• Soak Biriyani rice in hot water so that rice wont be sticky.
• Use freshly grinded ginger garlic paste.
• Use mint leaves and coriander leaves to get nice aroma.
• Biriyani cooked in rice cooker has a wonderful taste than in pressure cooker since the masala gets mixed well. It is essential to remove the plate inside the cooking pan of rice cooker to avoid sticking of masala.

Linking this to the event "Mom's Recipe"

Chicken Gravy

Cooking Time : 30 mins
Serves              : 2

This is a spicy and simple chicken recipe which goes well with Rice, Chapathi, Dosa, idli.

INGREDIENTS:
Chicken (with bones)         - 250 gms
Turmeric Powder              -  1/4 tsp
Curd                                 -   2 tsp
Ginger Garlic Paste            -   1 tsp
Bay Leaves                       -   1
Star Anise                         -   1
Cinnamon                         -   1
Coriander Leaves              -   To Garnish
Salt                                  -    To Taste
Oil                                   -     As Required

To Grind:
Onion                                -  1 (big size)
Tomato                             -   2
Coriander Seeds                 -  2 tsp
Fennel Seeds                      -  1/2 tsp
Cloves                                -  2
Pepper                               -  1 tsp
Red Chilli Powder               - 1 tsp
Chicken Masala                  -  2 tsp
Garam Masala                     -  1 tsp

STEPS:

1. Clean the chicken well. Grind all the items mentioned in "To Grind" Section.
2. In a pressure cooker, heat oil and add bay leaves, Cinnamon, Star anise. Once the aroma comes, add chicken, turmeric powder, ginger-garlic paste, curd and cook till the chicken becomes white. 
3. Add the ground paste and salt to the chicken and stir well till the paste and the oil seperates.
4. Pressure cook for 2 whistles and keep it in sim for 5 mins and remove from the flame.
5. Garnish with Coriander leaves.

Tips:

• I used Sakthi Chicken Masala. You can use chicken masala of your taste.
• Use freshly ground ginger garlic paste.

Linking this to the event Chicken Feast @ MySpicyKitchen

Spicy Pepper Chicken - Dry

Cooking Time : 30 mins
Serves            : 2

Dry Pepper Chicken is one of my favorite Starter which I enjoy in restaurants especially Thalappakattu Restaurant. Tempering this recipe with Cashewnuts gives special taste to this recipe. Just give a try.

INGREDIENTS:
Chicken (Boneless)                            250 gms
Turmeric powder                               1/4 tsp
Salt                                                        To Taste                                        
Pepper powder                                    2 tsp
Green Chillies/ Red Chillies                   4

Cashew nuts                                         5

Curry leaves                                         1 strand
Ghee                                                     2 tsp
Soya Sauce                                           2 tsp Optional      

         

STEPS:

1. In a cooking pan, add chicken, turmeric powder, salt, 1/2 cup of water and cook till the water evaporates and the chicken is tender.
2. In a seperate pan, heat ghee in low flame and add curry leaves, Red chillies and cashew nuts and fry till the cashew becomes light brown.
3. Add chicken, pepper and cook till the pepper is mixed with chicken and the chicken becomes dry.
4. Add 1 tsp soya sauce and stir well till the sauce is well coated to chicken and remove from the flame.

TIPS:

• You can add more pepper if you want more spicy.
• Adding Soya sauce gives you good flavour.

Linking to the event  Chicken Feast @ MySpicyKitchen

Chicken Chalna - South Indian Style

Cooking Time : 20 mins

Chicken chalna is the best side dish with Chicken Biriyani, Parota, Idli, Dosa, Rotis.

INGREDIENTS:
Chicken  (with bones)              300 gms
Big Onion                               2
Big Tomato                            1
Ginger garlic paste                   1 tbsp
Chilli powder                          1 tsp
Turmeric powder                    1/4 tsp
Curd                                      2 tsp
Garam masala powder             1 tsp
Cinnamon sticks                      1
Cloves                                    1
Star Anise                               1
Bay Leaf                                 1
Salt                                        To Taste
Coriander leaves                      To Garnish

TO GRIND:
Cashew nuts                8
Grated Cocunut           1/4 cup
Cumin seeds                1 tbsp
Coriander seeds           11/2 tbsp
Red chillies                 5
Fennel seeds               1 tsp
Black Pepper              1 tsp


METHOD:

1. Clean the chicken well and cut into pieces.
2. In a pan, heat 1 tsp oil and add cashew nuts. Wait till it becomes light brown color. Add Cumin seeds, Coriander seeds, red chillies, pepper and allow it to cool. Grind to a fine paste along with the cocunut and fennel seeds and keep it aside.
3. In a pressure cooker, heat oil and add cinnamon sticks, star anise, cloves and wait till the aroma comes.
4. Add onion and fry till it becomes golden. Add Ginger garlic paste. Add tomaotes, salt and stir well. Once the tomato is tender, add chicken and cook for 2 mins till the chicken becomes white. Add turmeric powder, red chilli powder, salt and stir well. Add the ground paste and stir well. Pressure cook for 3 whistles in medium flame and keep it in low flame for 10 mins. Once done, allow the cooker to cool and open.
5. Add garam masala powder and keep it in low flame for 2 mins and Garnish with coriander leaves and serve hot.

Tips:

• Use Chicken with bones to get good taste.
• Always use freshly grated cocunut.
• Add ginger garlic paste immediately after frying the onions to get good flavour.
• Once the pressure cooking is done for 3 whistles, always keep in low flame so that the masala gets mixed well.
• Add Garam masala at the final step to get good taste for chalna.