சிக்கன் கோளா

Usually chicken kola is prepared with lots of coconut and spices in some places of Tamilnadu. Some use more Bengal gram or gram dal. Some people use raw chicken for this kola. The recipe I am posting here consists mild spices only. This is a favourite dish for lunch. It goes well as an accompaniment for hot chichen kuzhambu, mutton kuzhambu and sambar. Also it suits well with a mild type of pulao variety.

CHICKEN KOLA:
Ingredients:

Chopped chicken pieces- 3 cups
Onion-2 [sliced]
Green chillies-5
Red chillies-2
Ginger- 1 tsp
Small garlic flakes-10
Fennel seeds- 1 tsp
Cinnamon- 1” piece
Cardamom-1
Cloves-2
Gram dal- 1 tbsp
Corn flour- 1 tbsp
Bread slices-2
Curry leaves-1 arc
Mint leaves-10
Chopped coriander- 2 tbsp
Small tomato-1 [chopped]
Peppercorn- ½ tsp
Shredded coconut- 1 tbsp
Enough oil to fry and use
Turmeric powder- half sp

Procedure:
Heat a pan and pour 2 tbsp of oil.
Add the spices and when they start to splutter, add the onion pieces and fry them well.
Then add the chopped tomato, green chillies, garlic, turmeric powder, red chillies, ginger, coconut and the greens.
Fry them well.
Add the chicken pieces and cook on slow fire with salt until all the water is evaporated from it.
When cooled, grind the chicken coarsely.
Powder the gram dal.
Put the bread slices in a mixi and switch on for I second to make fine breadcrumbs.
Add these and the corn flour to the chicken mixture and mix well.
Make small balls and fry them in hot oil on medium fire to golden brown.
Delicious kolas are ready now!!

இட்லி மிளகாய்ப் பொடி

I am posting here a recipe of Idli podi using horse gram. It tastes better than the usual idli podi. Adding a few spoons of horse gram in any recipe of every day’s cooking is a healthy way to live!

IDLI PODI-2
Ingredients:

Horse gram- ¼ cup
Split Black gram with skin- ¼ cup
Bengal gram- ½ cup
Raw rice- 1 tsp
Small garlic flakes with skin- 2 tbsp
White sesame seeds- 2 tsp
Asafetida- a small piece
Red chillies- 1 ½ cup
Curry leaves- a handful
Salt to taste
Oil- 1 tsp

Procedure:

In a tsp of oil, fry the asafetida first to golden brown.
After taking it away, fry all the ingredients except the red chillies to golden brown.
At the last stage, add the red chillies in it and fry for a few minutes.
When cooled, grind all the ingredients with salt to a coarse powder.
Then add the asafetida and grind again until it is powdered along with all the ingredients.
This is a divine accompaniment especially for hot idlies!!