KOTHU

CHICKEN PALANDY

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This is my version of chicken palandy with a

mix of thick coconut milk.

One pot cooking ( see picture ) . The chicken is

fried while the onions are also being fried . All

this is fried in ghee .You can use butter for

ghee.

Now to the recipe

INGREDIENTS

250 gm chicken

3-4 onions sliced fine

2 green chillies slit

1 small tomato

1 piece cinnamon

1 tsp chilli powder

1 tsp cummin seed powder

1/4 tsp pepper powder

1/2 tsp garam masala powder

1/4 cup coconut milk

1/2 tsp.sugar

2-3 lightly beaten eggs

Few curry leaves

5-6 tbsp.ghee

Salt to taste

To marinade the chicken

1 tsp.chilli powder

1 tsp ginger-garlic paste

1 tbsp.vinegar

1 tsp salt

METHOD

Heat the ghee in a flat bottomed pan,and fry

the chicken for few minutes.

Shove the chicken,to one side and put the

onions and cinnamon and let it brown.

Once the chicken is done ,add the rest of the

ingredients except the eggs and mix well for 5

minutes.

Shove again the chicken mixture,add the eggs

and scramble .Once partly scrambled mix the

chicken well . Add coconut milk with a sprinkle

of sugar and switch of the flame . Mix lightly

and serve .

The same recipe can be used to make kothu

parota

KOTHU PAROTA

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Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could be made the same way omitting parotas.

 

 

 

 

MUSHROOM STRINGHOPPER KOTHU

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I wanted to make something different for dinner,and i was going through the kabsa video

one of the members had posted…and you know the rest ,i did my version,and it was lovely.

Just a raita to go with it tasted good.So let’s get into the recipe.

INGREDIENTS

100-200 gm mushrooms sliced fine

1 tsp chilli powder

1 tbsp cornflour

2 tblsp butter

1/2 tsp salt.

First heat the butter ,and the mushrooms ,and the rest of the ingredients and saute till

well blended and cooked .Set aside.

 Method for the gravy mix.

2 big onions sliced

1 inch ginger grated

1 tblsp.orange zest

3-4 tomatoes pureed

2 tomatoes finely sliced

1 tsp.chillie powder

1 tsp.garam masala powder

1/2 tsp.pepper powder

Capsicum juliennes(2 colors will be fine)

whole spices (3 cloves,3 cardamons,2 inch piece cinammon)

salt to taste.

2 tbsp.oil/ghee/butter.

Heat ghee or oil ,add the sliced onions with the whole spices and saute till brown.Next add

the ginger,zest,and the sliced tomatoes,pureed tomatoes ,and the rest of the ingredients

and cook covered for about 8-10 minutes.Add the prepared mushrooms

To prepare the stringhoppers

20-25 big stringhoppers

1/2 cup milk /coconut milk

1 egg

Break the strings into 4.(Don’t break it small as it will become clumpy while mixing).Beat

the egg and milk and sprinkle on the strings.Mix into the curry and keep on a low fire for 5

minutes covered.Then mix well for further 5 minutes.Remove from fire .Serve hot with

raita ,and mint chutney.

You could add fried nuts and raisins if you like.