Learn how to make Red chilli chicken masala

Lets see how to make the thick and spicy Red chilli chicken masala at home with simple step by step instructions and video for your easy understanding.

What is Red Chilli Chicken Masala

If you’re craving a properly spicy, deeply flavored chicken masala that pairs with almost anything—rice, roti, dosa, idli—this Red Chilli Chicken Masala delivers. The key is a sautéed, blended masala paste made with shallots, Kashmiri red chilies, tomatoes, garlic, ginger, cloves, and nuts, then slow-cooked with chicken until thick and restaurant-style. This thick and spicy Red Chilli Chicken Masala is perfect for rice. It is a simple South Indian style chicken recipe with bold flavors and rich roasted masala.

Why You Will Love This Recipe

• Thick and flavorful
• Perfect for rice
• Easy to make
• Simple ingredients
• Spicy and satisfying

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Below is the video of Red chilli chicken masala in Tamil with English description

Lets now see the Ingredients needed and step by step procedure to make this recipe

Ingredients

For the masala paste

– 3 tbsp sesame oil / gingelly oil (Sesame oil)
– 15–20 small onions / shallots
– 7–8 Kashmiri dried red chilies (Kashmiri chili)
– 2 tomatoes, roughly chopped
– 8 almonds (or substitute cashews)
– 1-inch ginger
– 5–6 garlic cloves
– 5–6 cloves
– A little water, for grinding (as needed) Source

For the chicken masala

– ½ kg chicken, cut into pieces
– 1 large onion, sliced lengthwise
– 1 tsp ginger-garlic paste
– ¼ tsp turmeric powder
– 1½ tsp chicken masala powder
– 2 tsp Kashmiri red chili powder (adjust to taste)
– Salt, to taste
– Curry leaves, a handful
– Coriander leaves, a handful (chopped)
– Lemon juice, a squeeze (about ½ lemon) Source

Step-by-step Procedure

1) Sauté the base for the paste
Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

2) Add aromatics + spices + nuts
Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

3) Cool and grind
Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

4) Build the chicken base
In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

5) Add chicken + spice powders
Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.
6) Add the ground paste and slow cook
Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

7) Finish with herbs
When chicken is tender and masala turns thick, add curry leaves + coriander leaves

8) Final touch

Squeeze little lemon juice and Turn off the heat.

Your tasty red chilli chicken masala is ready to be served hot hot with rice or roti or chappathi.

Tips for Best Taste

– Go low and slow: The 40–45 minute low-flame cook is what makes the masala clingy and intense.
– Cool before grinding: Grinding hot sautéed mix can turn bitter and may also pressure-build in the jar—cool it fully first.
– Adjust spice smartly: Keep the dried chilies for flavor, but reduce Kashmiri chili powder if you want a milder version.
– Use a heavy pan/clay pot: Helps prevent burning during slow cooking and gives better body.

Notes & Variations

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

Storage & Reheating

Here are safe, practical guidelines:
– Refrigerator: Store in an airtight container for up to 2–3 days. 
– Freezer: Freeze up to 1 month for best flavor (thaw overnight in the fridge). 
– Reheat: Reheat until piping hot; add a splash of water if the masala has thickened too much. 
It is always good to eat the cooked meal within a day.

Printable recipe for Red chilli chicken masala

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Red Chilli Chicken Masala

Red Chilli Chicken Masala is a bold, spicy and thick chicken recipe perfect for rice. The masala is roasted until oil separates, giving the dish a rich taste and deep colour. This home-style chicken curry is easy to prepare and ideal for a comforting lunch or dinner.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword chicken masala for rice, clay pot chicken curry, home made chicken masala, hotel style chicken masala, kashmiri chilli chicken, red chilli chicken masala, slow cooked chicken curry, spicy chicken masala

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Cost 10

Equipment

• kadai
• bowl for mixing

Ingredients

For the masala paste

• – 3 tbsp sesame oil / gingelly oil Sesame oil
• – 15–20 small onions / shallots
• – 7–8 Kashmiri dried red chilies Kashmiri chili
• – 2 tomatoes roughly chopped
• – 8 almonds or substitute cashews
• – 1-inch ginger
• – 5–6 garlic cloves
• – 5–6 cloves
• – A little water for grinding (as needed) Source

For the chicken masala

• – ½ kg chicken cut into pieces
• – 1 large onion sliced lengthwise
• – 1 tsp ginger-garlic paste
• – ¼ tsp turmeric powder
• – 1½ tsp chicken masala powder
• – 2 tsp Kashmiri red chili powder adjust to taste
• – Salt to taste
• – Curry leaves a handful
• – Coriander leaves a handful (chopped)
• – Lemon juice a squeeze (about ½ lemon) Source

Instructions

Sauté the base for the paste

• Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

Add aromatics + spices + nuts

• Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

Cool and grind

• Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

Build the chicken base

• In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

Add chicken + spice powders

• Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.

Add the ground paste and slow cook

• Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

Finish with herbs

• When chicken is tender and masala turns thick, add curry leaves + coriander leaves

Final touch

• Squeeze little lemon juice and Turn off the heat.

Video

Notes

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

FAQ

1) Is this dish very spicy?
It’s meant to be spicy. To reduce heat, cut down the Kashmiri chili powder and/or reduce the number of dried chilies in the paste.

2) Can I make it without almonds?
Yes—cashews are a mentioned substitute and will still give a thick, rich masala.

3) Do I need to add water while cooking?
Typically no, because chicken releases moisture; only the jar-rinse water is added with the paste. Source

4) What goes best with Red Chilli Chicken Masala?
It’s shown as a side for rice & roti, and also works with dosa/idli.

5) How do I know it’s done?
When the chicken is tender and the masala becomes thick and well-coated, it’s ready for herbs + lemon finishing.

6. Why is my red chilli chicken masala not thick?
If the masala is watery, it means:
Tomatoes were not cooked properly.
Masala was not roasted until oil separated.
Too much water was added.
Cook on medium flame and roast well until oil separates for thick consistency.

7. Can I use boneless chicken?
Yes, you can use boneless chicken.
But bone-in chicken gives:
More flavour
Better texture
Juicier result
For authentic taste, bone-in is recommended.

SEO Keywords
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The post Red Chilli Chicken Masala (Spicy) | Side dish for Rice & Roti appeared first on Learning-to-cook.

Podi Muttai | Spicy Egg fry with homemade powder

This Podi Muttai | Spicy Egg fry with homemade powder is a flavour-packed Chettinad style egg fry made with freshly ground homemade spices. Its crunchy outside and soft inside makes it more delicious.

How to make Podi Muttai

This podi masala-coated egg roast is perfect as a side dish for rice, rasam, sambar or even as a starter. It is made using simple ingredients and roasted in traditional style, this podi muttai delivers bold South Indian flavours in every bite.

In this recipe, boiled eggs are slit and roasted with homemade spice powder, curry leaves and aromatic ingredients to create a perfectly balanced spicy side dish. It pairs wonderfully with sambar rice, rasam rice, curd rice or even as a starter.

If you love spicy egg recipes, this podi muttai will quickly become your favourite!

Why You’ll Love This Recipe

1. Made with homemade roasted spices
2. Quick and easy to prepare
3. Perfect side dish for lunch
4. Authentic Chettinad flavour
5. Simple ingredients available at home

If you love egg recipes, then do check my other egg recipes below,

• Quick egg fry
• Masala Egg roast
• Spicy Egg masala
• Quick egg fried rice
• Ragi aval vegetable and egg stir fry

You can also check the below collections

• full collection of evening snacks.
• full collection of my egg recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Ingredients

• eggs – 4
• channa dal – 1 tbsp
• urud dal – 1 tbsp
• pepper – 1 tsp
• cumin seeds – 1 tsp
• fennel seeds – 1/2 tsp
• fenugreek seeds – 1/4 tsp
• coriander seeds – 1/2 tbsp
• garlic cloves- 5
• Kashmiri chilli – 6 to 7
• curry leaves – 3 springs
• sesame seeds – 1/2 tsp
• coriander leaves for garnishing
• oil – 4 to 5 tbsb
• Salt as needed
• water to boil eggs

How to Make Spicy Podi Muttai

Lets see how to make the podi muttai step by step

Step 1: Boil the Eggs

Boil the eggs for 8–10 minutes. Peel the shell and make small slits on each egg so the masala can coat well.

Step 2: Prepare the Homemade Spice Powder

Dry roast channa dal, urud dal, pepper, fennel, cumin, coriander seeds, fennel seeds, fenugreek seeds, sesame seeds, dry red chillies and garlic and spring of curry leaves until aromatic.

Cool and grind into a coarse powder.

Step 3: Fry the Eggs

Heat oil in a pan. Add curry leaves and turmeric powder. Place the boiled eggs and gently roast for 2–3 minutes.
Sprinkle the prepared spice powder evenly over the eggs.

Roast on low flame until the masala sticks well and turns slightly crispy.

Step 4: Serve the eggs

Serve hot on a banana leaf for traditional flavour and aroma.

Check my youtube channel for more recipes

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Spicy Podi Muttai | Spicy Egg fry with homemade masala

This Spicy Podi Muttai is a flavour-packed Chettinad style egg fry made with freshly ground homemade spices. Its crunchy outside and soft inside makes it mire delicious. This podi masala-coated egg roast is perfect as a side dish for rice, rasam, sambar or even as a starter. It is made using simple ingredients and roasted in traditional style, this podi muttai delivers bold South Indian flavours in every bite.

Course Side Dish

Cuisine Indian

Keyword 2 min egg fry, quick egg fry

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Author Akila

Equipment

• pan

Ingredients

• eggs – 4
• channa dal – 1 tbsp
• urud dal – 1 tbsp
• pepper – 1 tsp
• cumin seeds – 1 tsp
• fennel seeds – 1/2 tsp
• fenugreek seeds – 1/4 tsp
• coriander seeds – 1/2 tbsp
• garlic cloves- 5
• Kashmiri chilli – 6 to 7
• curry leaves – 3 springs
• sesame seeds – 1/2 tsp
• coriander leaves for garnishing
• oil – 4 to 5 tbsb
• Salt as needed
• water to boil eggs

Instructions

• Lets see how to make the podi muttai step by step
• Step 1: Boil the Eggs
• Boil the eggs for 8–10 minutes. Peel the shell and make small slits on each egg so the masala can coat well.
• Step 2: Prepare the Homemade Spice Powder
• Dry roast channa dal, urud dal, pepper, fennel, cumin, coriander seeds, fennel seeds, fenugreek seeds, sesame seeds, dry red chillies and garlic and spring of curry leaves until aromatic. Cool and grind into a coarse powder.
• Step 3: Fry the Eggs
• Heat oil in a pan. Add curry leaves and turmeric powder. Place the boiled eggs and gently roast for 2–3 minutes.
• Sprinkle the prepared spice powder evenly over the eggs. Roast on low flame until the masala sticks well and turns slightly crispy.
• Step 4: Serve the eggs
• Serve hot on a banana leaf for traditional flavour and aroma.

Notes

Always grind spice powder coarse, not very fine.
Roast on low flame to avoid burning spices.
Add a little ghee at the end for extra flavour.
Use freshly boiled eggs for better texture.

Tips for Perfect Podi muttai

1. Always grind spice powder coarse, not very fine.
2. Roast on low flame to avoid burning spices.
3. Add a little ghee at the end for extra flavour.
4. Use freshly boiled eggs for better texture.
   

Serving Suggestions

Spicy Podi Muttai tastes amazing with:
Sambar rice
Rasam rice
Curd rice
Lemon rice
Tomato rice
It can also be served as a spicy starter.

Frequently Asked Questions

Can I use store-bought masala?
Yes, but homemade podi gives authentic Chettinad flavour.

How long can I store this?
It tastes best fresh, but you can store it in refrigerator for 1 day.

Can I make it less spicy?
Yes, reduce dry red chillies and pepper.

Conclusion

This Spicy Podi Muttai is a simple yet flavourful South Indian egg recipe that brings authentic Chettinad taste to your kitchen. With homemade spices and easy steps, this egg fry recipe is perfect for everyday meals.

Try this recipe and let me know your feedback in the comments!

The post Podi Muttai | Spicy Egg fry with homemade powder appeared first on Learning-to-cook.

How to make Mushroom Pepper Fry

This mushroom pepper fry can be make in just 10 minutes and can be used in making the wraps or rolls with chappathi or roti. If you are giving to kids, reduce the amount of pepper.

In this fry the the onion as well as the capsicum needs to be cooked 75% only so that they can retain the crunchiness when the recipe is done.

Here I have also added the red chillies as well as the green chillies, which also increases the spiciness of this dish. If you feel, more spiciness, then you can avoid the green chillies.

If you like this recipe, then do have a look at the other pepper flavored recipes below.

• Cauliflower pepper fry
• Baby corn pepper fry
• Mutton pepper fry

Lets see how to make the Mushroom pepper fry with step by step instructions and a video for your easy understanding.

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make Kaalan Pepper fry

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Mushroom Pepper Fry

Mushroom Pepper Fry | Kaalan Milagu varuval is an easy and spicy dish which goes well with the chappathi, roti or even pulao. The spiciness of the pepper, the softness of the mushroom and the crunchiness of the capsicum makes this dish more tastier.

Course Side Dish

Cuisine Indian

Keyword kaalan milagu varuval, mushroom pepper fry

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 3

Calories 50kcal

Author Akila

Ingredients

Tempering

• Oil – 3 tbsp
• Mustard seeds – 1/4 tsp
• urud dal – 1 tsp
• Cumin seeds – 1/2 tsp
• dry red chilli – 1
• curry leaves – little

Main ingredients

• Mushroom – 150 gms
• onion – 1 med size cut lengthwise
• capsicum – 1/2 cup
• black pepper powder – 1/2 tbsp
• green chilli – 2 cut lengthwise
• coriander leaves – for garnishing

Instructions

• To prepare this mushroom fry, add oil, and when oil is hot prepare the tempering. For this, add mustard and urud dal.
• also add cumin, dry red chillies
• and add the curry leaves.
• Fry them till the lentils becomes light brown. (fry for about 1 to 2 min in low to med flame). Now add the onion and the chopped capsicum.
• Add the required salt and saute the onions and capsicum till they are 75% cooked. Do not over cook them, as they need to retain their crunchiness till the end.
• Give a stir.
• Include the washed and chopped mushrooms now along with the green chilli. If you feel the spiciness is more, then you can avoid the green chilli.
• Cook the mushrooms just for 3 to 4 min. Mushroom gets cooked easily and also no need to add any water. The water content in mushroom is enough to cook the vegetable.
• So after about 3 min, add the freshly ground pepper and give a stir.
• Just cook for another 1 minute and switch off the stove.
• Garnish with coriander leave.
• Spicy Mushroom pepper fry | Kalan milagu varuval is ready to be served.

Video

Notes

check the below notes

Ingredients

Tempering

• Oil – 3 tbsp
• Mustard seeds – 1/4 tsp
• urud dal – 1 tsp
• Cumin seeds – 1/2 tsp
• dry red chilli – 2 to 3
• curry leaves – little

Main ingredients

• Mushroom – 150 gms
• onion – 1 med size (cut lengthwise)
• capsicum – 1/2 cup
• black pepper powder – 1/2 tbsp
• green chilli – 2 cut lengthwise
• coriander leaves – for garnishing

Step by step instructions to prepare the Mushroom Pepper Fry

To prepare this mushroom fry, add oil, and when oil is hot prepare the tempering. For this, add mustard and urud dal.

also add cumin, dry red chillies

and add the curry leaves.

Fry them till the lentils becomes light brown. (fry for about 1 to 2 min in low to med flame). Now add the onion and the chopped capsicum.

Add the required salt and saute the onions and capsicum till they are 75% cooked. Do not over cook them, as they need to retain their crunchiness till the end.

Give a stir.

Include the washed and chopped mushrooms now along with the green chilli. If you feel the spiciness is more, then you can avoid the green chilli.

Cook the mushrooms just for 3 to 4 min. Mushroom gets cooked easily and also no need to add any water. The water content in mushroom is enough to cook the vegetable.

So after about 3 min, add the freshly ground pepper and give a stir.

Just cook for another 1 minute and switch off the stove.

Garnish with coriander leave.

Spicy Mushroom pepper fry | Kalan milagu varuval is ready to be served.

The post Mushroom Pepper Fry | Kalaan milagu varuval appeared first on Learning-to-cook.

Here lets learn how to make the Crispy Ivy Gourd Fry | Crispy Kovakkai Fry | Crispy Dondakaya Fry with easy step by step pictures.

How to make Crispy Ivy Gourd Fry | Crispy Kovakkai Fry | Crispy Dondakaya Fry

This Ivy gourd fry | Crispy Kovakkai fry is an easy to make recipe which can be prepared in 15 minutes. It goes well with any kind of pulaos, bisibelabath, south indian sambar rice, etc. This can also be taken as the evening snack along with a cup of tea.

This Ivy gourd which is also called as Tindora and Kovakkai in Tamil and Dondakaya in Telugu. The Ivy gourd is mostly used in Indian cuisine like in making curries, rice or fries.

I have already posted simple Kovakkai varuval recipe which is also an easy recipe and this kovakkai fry is one of our family favorite recipe.

You can also check the below easy fry recipes

• Spicy soya chunks fry
• Baby corn pepper fry
• Quick Potato fry
• Vazhaikkai varuval

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make the Crispy Kovakkai Fry

Lets see the recipe to make the crispy kovakkai fry | crispy ivy gourd fry.

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Crispy Ivy Gourd Fry | Crispy Kovakkai Fry

This Ivy gourd fry | Crispy Kovakkai fry is an easy to make recipe which can be prepared in 15 minutes. It goes well with any kind of pulaos, bisibelabath, south indian sambar rice, etc. This can also be taken as the evening snack along with a cup of tea.

Course Side Dish, Snack

Cuisine Indian

Keyword crispy kovakkai fry, ivy gourd fry

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 200kcal

Author Akila

Equipment

• wok
• spatula
• kitchen tissue

Ingredients

• Ivy groud / Kovakkai – 1/4 kg
• Gram flour – 1 tbsp
• Rice flour – 1 tbsp
• Corn flour – 1 tbsp
• Chilli powder – 1/2 to 3/4 tbsp adjust according to the spiciness
• Turmeric powder – 1 /4 tsp
• Salt as per taste
• Asafoetida – little
• Oil for frying
• Water – little to sprinkle
• Curry leaves – little

Instructions

• Try to buy fresh and firm ivy gourd / kovakkai for this recipe. Wash them nicely and pat dry them.
• Now cut them into half first and then cut into thin slices lengthwise. At least try to cut them into four pieces each half. So that, they turn very crispy while frying.
• Take another bowl and add besan/gram flour, rice flour, corn flour.
• Then add the chilli powder and salt
• After that, add the turmeric and the asafoetida and mix them nicely. If you want you can add cumin powder and little garam masala also. I have not added the later too.
• Mix the spices well.
• Add the mixed spices to the ivy gourds and again mix them well. Let the powder coat them well.
• If you want sprinkle very little water and mix them. Allow them to rest for 10 minutes.

Frying the vegetable

• Now we need to fry the vegetables, for that, in a vessel or wok, add enough oil for frying. Heat the oil in medium flame. Once the oil is hot enough, reduce the flame first and then add the veggies little by little by batches. (of around 20 to 30 pieces). Try to be careful while adding the veggies to the hot oil.
• Keep frying them, until all the veggies turn into golden brown in color and turns crispy.
• Now filter the oil and remove them from oil. Use kitchen tissue to filter the oil, if needed.

How to house the remaining of gram flour mixture

• If you have any remainings of gram flour mixture after mixing the veggies, you need to waste them. Instead, mix them with the curry leaves and fry them in oil.
• It gives nice taste to the crispy veggies. But this step is purely optional only.
• Once you have fried the curry leaves, add them to the fried veggies. Mix them.
• Crispy tasty and spicy Ivy gourd Fry | Crispy Kovakkai Fry is ready to be served.
• Serve it with sambar rice or any kind of rice dishes.

Video

Notes

check the below notes

Ingredients to make the Crispy Kovakkai fry

• Ivy groud / Kovakkai – 1/4 kg
• Gram flour – 1 tbsp
• Rice flour – 1 tbsp
• Corn flour – 1 tbsp
• Chilli powder – 1/2 to 3/4 tbsp ( adjust according to the spiciness)
• Turmeric powder – 1 /4 tsp
• Salt as per taste
• Asafoetida – little
• Oil for frying
• Water – little to sprinkle
• Curry leaves – little

Step by step instructions to make the Ivy gourd fry

Try to buy fresh and firm ivy gourd / kovakkai for this recipe. Wash them nicely and pat dry them.

Now cut them into half first and then cut into thin slices lengthwise. At least try to cut them into four pieces each half. So that, they turn very crispy while frying.

Keep it aside.

Prepare the spice mix

Take another bowl and add besan/gram flour, rice flour, corn flour.

Then add the chilli powder and salt

After that, add the turmeric and the asafoetida and mix them nicely. If you want you can add cumin powder and little garam masala also. I have not added the later too.

Mix the spices well.

Add the mixed spices to the ivy gourds and again mix them well. Let the powder coat them well.

If you want sprinkle very little water and mix them. Allow them to rest for 10 minutes.

Frying the vegetable

Now we need to fry the vegetables, for that, in a vessel or wok, add enough oil for frying. Heat the oil in medium flame. Once the oil is hot enough, reduce the flame first and then add the veggies little by little by batches. (of around 20 to 30 pieces). Try to be careful while adding the veggies to the hot oil.

Keep frying them, until all the veggies turn into golden brown in color and turns crispy.

Now filter the oil and remove them from oil. Use kitchen tissue to filter the oil, if needed.

How to house the remaining of gram flour mixture

If you have any remainings of gram flour mixture after mixing the veggies, you need to waste them. Instead, mix them with the curry leaves and fry them in oil.

It gives nice taste to the crispy veggies. But this step is purely optional only.

Once you have fried the curry leaves, add them to the fried veggies. Mix them.

Crispy tasty and spicy Ivy gourd Fry | Crispy Kovakkai Fry is ready to be served.

Serve it with sambar rice or any kind of rice dishes.

Notes

Add little cumin powder and garam masala for extra flavor and spiciness.

Adjust the chilli powder according to your spiceness.

If you like little tangy taste, then you can add little amchoor powder.

Also serve this crispy dish sprinkling little chat masala if taken as a evening snack.

The post Crispy Ivy Gourd Fry | Crispy Kovakkai Fry appeared first on Learning-to-cook.

Quick Potato recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Quick Potato Fry Recipe

This Quick Potato Fry or the Potato fry in 10 min is really very quick and easy to make. Here you dont need to boil the potatoes. The raw potatoes are just cut into small pieces and fried in oil for 5 minutes and later mixed with spices for few minutes and served hot with any kind of rice.

It is so easy to make and you can prepare this in your morning hurry burry time and can be given as the side dish for any kind of lunch box recipes. This potato fry really goes well with curd rice, sambar rice etc.

If you like this potato fry as your side dish, then do check my other side dish recipes like below

• spicy soya chunks fry
• vaazhaikai varuval
• Baby corn pepper fry
• Cheppankizhangu fry / arbi fry
• crispy okra fry

If you like more potato recipes, then do check below

• Chennai potato varuval
• Spicy potato roast
• Simple potato fry
• Easy Potato rice for kids
• Cheesy Potato Sandwich

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (Quick Videos) and for recipes in Tamil – Just Samayal (Detailed Videos).

Recipe to make Aloo Fry

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Quick Potato Fry

Quick Potato Fry is such an easy recipe and as the name indicates it is really very quick as it can be finished in just 10 minutes of time. Here you do not need to boil the potatoes. This is so simple yet tasty recipe.

Course Side Dish

Cuisine Indian, tamil nadu

Keyword 10 min potato fry, quick potato fry

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

soaking time 5 minutes minutes

Total Time 20 minutes minutes

Calories 300kcal

Author Akila

Equipment

• Pan with lid

Ingredients

• Potatoes – 2 medium sized
• water – 1 or 2 cup
• Oil – 2 to 3 tbsp
• mustard seeds – 1/4 tsp
• urud dal – 1/2 tsp
• cumin seeds – 1/4 tsp
• fennel seeds – 1/4 tsp
• curry leaves – 2 springs
• chilli powder – 1/4 tsp
• turmeric powder – little
• coriander powder – 1/4 tsp
• salt as per taste

Instructions

• Check the below detailed instructions with pictures

Notes

1. You can adjust the chilli powder as per your spice level.
2. If you want you can also add in the pepper powder.

Ingredients

• Potatoes – 2 (medium sized)
• water – 1 or 2 cup
• Oil – 2 to 3 tbsp
• mustard seeds – 1/4 tsp
• urud dal – 1/2 tsp
• cumin seeds – 1/4 tsp
• fennel seeds – 1/4 tsp
• curry leaves – 2 springs
• chilli powder – 1/4 tsp
• turmeric powder – little
• coriander powder – 1/4 tsp
• salt as per taste

*You can adjust the chilli powder as per your spice level. If you want you can also add in the pepper powder.

Step by step instructions

Cut the potatoes in to small cubes. Try to be of equal sized so that they get cooked and fried evenly.

Soak the potatoes in cold water for about 5 minutes so that the starch goes off and they don’t stick together while frying and also gives the crispiness to the potatoes.

while the potatoes are soaking in water, we can fry the other ingredients. So in a pan, add oil and when oil is hot,

add mustard, cumin, urud dal and fennel seeds. adding fennel is purely optional, but it gives a nice flavor and taste to this potato fry.

fry them for a minutes in low flame. Now add in the curry leaves and fry again.

Once all the ingredients are fried well, we will add the soaked potatoes now

and saute them in oil well.

Now close it with a lid and cook for about 5 minutes. No need to add any water here, as the steam created inside the pan, is enough for the potatoes to cook. The potatoes gets cooked for about 50 to 60 % by this method.

All the other ingredients are added now. add the salt, chilli powder, coriander powder and the turmeric. If you are adding these powders before, they get stick together with the potatoes and they become as potato masala instead of potato fry.

Mix the potatoes with the masala well.

after mixing these with the masala, cover and cook again for about 5 min.

5 minutes, your quick potato fry is ready to be served.

The post Quick Potato Fry | Potato recipes appeared first on Learning-to-cook.

This Kothavarangai Poriyal | cluster beans stir fry recipe is different from normal stir fry recipes and I can say that your kids definitely love this stir fry. but if you’re allergic to peanuts then please avoid them and go with adding coconut alone. If you add only coconut then also this cluster bean stir fry recipe tastes equally good. But the crunchiness of the peanuts absent.

This Kothavarangai Poriyal | cluster beans stir fry recipe becomes a good accompaniment for any kind of main dish like Sambar rice, rasam rice or even with chappathi or dosa. My kids who doesn’t eat the peanuts normally also loved this recipe because of the peanut powder and they enjoyed the recipe well.

If you love this kind of stir fry recipes then please do check my other stir-fry recipes below

• Keerai poriyal

• Vaazhaikkai varuval

• Carrot and beans poriyal

• Bitter gourd poriyal

• Cheppankizhangu fry

• Baby corn pepper fry

• Pudalangai poriyal

• Avarakkai poriyal

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Kothavarangai Poriyal | Cluster beans stir fry recipe

Kothavarangai Poriyal | cluster beans stir fry recipe is different from normal stir fry recipes and I can say that your kids definitely love this stir fry. but if you’re allergic to peanuts then please avoid them and go with adding coconut alone. This Kothavarangai Poriyal | cluster beans stir fry recipe becomes a good accompaniment for any kind of main dish like Sambar rice, rasam rice or even with chappathi or dosa.

Course Side Dish

Cuisine South Indian

Keyword cluster beans stir fry, kothavarangai poriyal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• Kothavarangai / cluster beans – 150 gms
• Peanuts – 1/4 to 3/4 cups
• grated coconut – 1/2 cup
• Dry red chilli – 2
• garlic cloves – 10 to 12
• chili powder – 1/2 tsp
• coriander powder – 1/2 tsp
• turmeric powder – 1/4 tsp
• salt as required
• Water to cook beans

To temper

• mustard seeds – little
• Urur dal – little
• Curry leaves – little

Instructions

• Dry fry the peanuts in a pan until it turns light brown colors. Do not over fry it.
• Once it turns to Brown allow it to cool down for about 5 minutes.
• transfer it to your food processor.
• grind to a coarse powder. Do not over grind it as it may start to leave out oil.
• Using a mortar and pestle crush the red chili and the garlic.
• Now in a kadai, add oil.
• Once it is hot, add the items under tempering one-by-one and fry for a minute.
• Add the crushed garlic and the red chili and again fry for about 2 minutes.
• Onions are now added and saute them really well until it turns translucent.
• Now add the chopped cluster beans and saute for a while.
• Add the chili powder, coriander powder, turmeric powder and the required amount of salt
• add the required amount of water
• cover and cook for about 10 to 12 minutes or until the beans are fully cooked.
• Cook the beans in medium flame
• Once the beans are well cooked, remove the lid and let all the water dry out completely before adding the peanut powder.
• Now add the peanut powder and the grated coconut and give a nice mix for another five minutes of time and switch off the flame.

Step by step instructions of Kothavarangai Poriyal | cluster beans stir fry recipe

Ingredients

• Kothavarangai / cluster beans – 150 gms
• Peanuts – 1/4 to 3/4 cups
• grated coconut – 1/2 cup
• Dry red chilli – 2
• garlic cloves – 10 to 12
• chili powder – 1/2 tsp
• coriander powder – 1/2 tsp
• turmeric powder – 1/4 tsp
• salt as required
• Water to cook beans

To temper

• mustard seeds – little
• Urur dal – little
• Curry leaves – little

Methods to prepare the Kothavarangai Poriyal | cluster beans stir fry recipe

Dry fry the peanuts in a pan until it turns light brown colors. Do not over fry it.

Once it turns to Brown allow it to cool down for about 5 minutes. transfer it to your food processor.

grind to a coarse powder. Do not over grind it as it may start to leave out oil.

Using a mortar and pestle crush the red chili and the garlic. If you do not have the mortar and pestle, grind in the food processor just for about 5 Seconds. The garlic and the chili should be of very coarse one so that it tastes good in the recipe.

Now in a kadai, add oil. Once it is hot, add the items under tempering one-by-one and fry for a minute.

Add the crushed garlic and the red chili and again fry for about 2 minutes.

Onions are now added and saute them really well until it turns translucent.

Now add the chopped cluster beans and saute for a while.

Add the chili powder, coriander powder, turmeric powder and the required amount of salt and give a nice mix so that they are coated well.

The cluster beans need to be well cooked now and so add the required amount of water

cover and cook for about 10 to 12 minutes or until the beans are fully cooked.

Cook the beans in medium flame and open the lid and mix it now and then so that it doesn’t stick to the bottom. Once the beans are well cooked, remove the lid and let all the water dry out completely before adding the peanut powder. This is done because once the peanut powder is added then it becomes like a paste and mushy. In order to avoid that the water need to be completely dryout.

Now add the peanut powder and the grated coconut and give a nice mix for another five minutes of time and switch off the flame.

Tasty and delicious cluster beans stir fry recipe is ready to be served.

Notes

Once the peanut powder is added, keep the flame to low and mix, as it may stick to bottom.

You can increase or decrease the amount of chilli powder as per your spice level.

Try to use gingelly oil or coconut oil for this recipe, as it gives rich taste.

If you are allergic to peanuts, you can skip and add coconut alone.

The post Kothavarangai Poriyal | Cluster beans stir fry recipe appeared first on Learning-to-cook.

This spicy soya chunks gravy | meal maker gravy  is easy to make ans as the name indicates, it is spicy, tangy and tasty, which goes very well with anything goes North Indian dishes like chapati roti, Nan, etc. This also goes very well with the pulaos, vegetable biryani and even dosa and idli.

I have already posted a different version of soya chunks gravy and a meal maker masala and this spicy meal maker gravy is referred by my friend and this also super delicious like before. If you want to make this spicy meal maker gravy to be more rich then you can add a little amount of cashew nut paste or cream.

If you like this gravy of meal maker then you can try the different recipes in my website like below

• Soya balls fry
• Soya balls masala different version
• Soya chunks cutlet
• Soya chunks biryani
• Spicy soya chunks fry
• Simple Soya chunks gravy 

Video recipe of spicy soya chunks gravy | meal maker gravy

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Spicy meal maker gravy

This spicy meal maker gravy is easy to make ans as the name indicates, it is spicy, tangy and tasty, which goes very well with anything goes North Indian dishes like chapati roti, Nan, etc. This also goes very well with the pulaos, vegetable biryani and even dosa and idli.

Course Side Dish

Cuisine Indian

Keyword Spicy meal maker gravy

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

15 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akila

Ingredients

• Soya chunks / meal maker - 2 cups i used small variety
• Onion - 1 big
• Tomatoes - 3 big
• Ginger - 2 i ch
• Garlic - 4 to 5 cloves
• Chilli powder - 1 tsp adjust as per your spice level
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Garam masala - 1/4 to 1/2 tsp
• Kasoori methi - 2 tsp
• Thick Curd - 1tbsp
• Salt - as per taste
• Oil - 7 tbsp
• Cardamom - 1
• Cinnamon stick - 3
• Bay leaf - 1
• Cloves - 3 to 4
• Star anise - 1
• Fennel seeds - 1/4 tsp

Instructions

• Take 2 cups of soya chunks and soak in water for about 8 to 10 minutes.
• After the aboat 10 minutes check if the soya balls are soaked well. Then squeeze the balls nicely.
• Now add one tablespoon of curd or yogurt to this balls and mix them nicely. Allow to soak it for another 10 to 15 minutes.
• add 2 tbsp of oil in a pan and add onion, ginger garlic and saute them nicely.
• once the onions are a nicely saute, then add the tomatoes and again saute them well. Once the tomatoes have become mushy, now switch off the flame.
• Let it rest for about 5 minutes
• transfer the content to a Mixie jar or a food processor and grind them to a smooth paste.
• Now in the same pan add 5 tablespoons of oil and the mentioned spices. Fry the spices for about a minute.
• Now add the spice powders like chili powder, turmeric powder, coriander powder, cumin powder.
• Again fry the spice powders for a minute. Now add the onion Tomatoes paste that you have grounded and cook them for about 10 min.
• Add the soaked soya balls to this and cover and cook for about 10 min.
• the oil in the gravy would start to release oil.
• Now add the garam Masala and the kasoori methi and again cook for about 5 to 7 min.
• The gravy thickens nicely.
• Serve the spicy hot hot spicy  meal maker gravy.

Step by step instructions of spicy soya chunks gravy | Meal maker gravy

Ingredients

• Soya chunks / meal maker – 2 cups ( i used small variety )
• Onion – 1 big
• Tomatoes – 3 big
• Ginger – 2 i ch
• Garlic – 4 to 5 cloves
• Chilli powder – 1 tsp ( adjust as per your spice level)
• Turmeric powder – 1/4 tsp
• Coriander powder – 1/2 tsp
• Cumin powder – 1/4 tsp
• Garam masala – 1/4 to 1/2 tsp
• Kasoori methi – 2 tsp
• Thick Curd – 1tbsp
• Salt – as per taste
• Oil – 7 tbsp

Spices

• Cardamom – 1
• Cinnamon stick – 3
• Bay leaf – 1
• Cloves – 3 to 4
• Star anise – 1
• Fennel seeds – 1/4 tsp

Method to prepare spicy soya chunks gravy

Take 2 cups of soya chunks

soak in water for about 8 to 10 minutes. Here I have taken the smaller variety which I used to get it here. If you get the bigger variety, then soak it for about 15 to 20 minutes to make it softer.

After the about 10 minutes check if the soya balls are soaked well. Then squeeze the balls nicely.

Now add one tablespoon of curd or yogurt to this balls and mix them nicely.

Allow to soak it for another 10 to 15 minutes. Adding curd Makes the balls to be very soft and gives a nice Tangy taste to the soya chunks gravy.

Prepare Onion Tomato paste

When the soya chunks are being soaked,  let us prepare the gravy. For this add 2 tbsp of oil in a pan.

add onion, ginger garlic and saute them nicely.

once the onions are a nicely saute, then add the tomatoes and again saute them well. Once the tomatoes have become mushy, now switch off the flame.

Let it rest for about 5 minutes. after 5 minutes  transfer the content to a Mixie jar or a food processor and grind them to a smooth paste. Grinding them to your very smooth taste is very very important step for any kind of north indian gravy.

Prepare Gravy

In the same pan add 5 tablespoons of oil and the mentioned spices. Fry the spices for about a minute.

Now add the spice powders like chili powder, turmeric powder, coriander powder, cumin powder.

Again fry the spice powders for a minute.

Now add the onion Tomatoes paste that you have grounded and cook them for about 10 min.

Add the soaked soya balls to this and cover and cook for about 10 min.

Cover and cook for 10 min.

At this stage, the oil in the gravy would start to release oil. Now add the garam Masala and the kasoori methi.

again cook for about 5 to 7 min.

The gravy thickens nicely. Serve the spicy hot hot spicy meal maker gravy.

Yummy yummy soya chunks gravy | meal maker gravy is ready to be eaten.

Notes

1. Use Kashmiri chilli powder for bright red color to the gravies.

2. Always grind the onion tomato paste very nicely.

3. Add cashew nut paste or little cream to make it more healthier.

The post Soya chunks gravy | Spicy Meal maker gravy appeared first on Learning-to-cook.

This Seppankizhangu fry | Cheppankizhangu varuval has become a super hit in my family and everyone loved it even my small one. Many people will not try this Seppankizhangu fry | cheppankizhangu varuval as they feel it is time consuming and the sticky nature of this Vegetable keeps them away from trying this wonderful veggie.

I can bet you that, if you prepare in this method then you are going to fall in love with this veggie. This is made by frying the vegetable first and then roasting them in medium heat. It turns to be very crispy and tasty and becomes a great accompaniment for any kind rice like sambar rice or curd rice etc.

My kids loved this veggie and told me to do this Seppankizhangu fry | cheppankizhangu varuval once in a week. Do try this method and let me know how it has turned to you. Also I request you to visit some more side dishes for rice like below

• Vaazhaikkai varuval
• Baby Corn pepper fry
• Soya chunks crispy fry
• Paavakkai chips in Ananda Bhavan style
• Crispy okra fry
• Avarakkai poriyal 
• Carrot and beans poriyal

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Seppankizhangu fry | Cheppankizhangu varuval

This Seppankizhangu fry | Cheppankizhangu varuval is made by frying the vegetable first and then roasting them in medium heat. It turns to be very crispy and tasty and becomes a great accompaniment for any kind rice like sambar rice or curd rice etc.

Course Side Dish

Cuisine South Indian, tamil nadu

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akila

Ingredients

• Arbi / Seppankizhangu - 300gms 13 to 15 pieces
• Turmeric- 1/4 tsp
• Chilli powder- 1 tsp or more
• Coriander powder -1/2 tsp
• Cumin powder - 1/4 tsp
• Salt - as per taste
• Oil - for frying + 3tbsp + 3 tbsp

To make paste

• Ginger - 2 inch chopped finely
• Garlic - 6 to 8 cloves
• Fennel seeds - 2 tsp

To prepare seasoning (optional)

• Oil - 1tsp
• Mustard seeds- less than 1/4 tsp
• Urud dal - 1/2 tsp
• Curry leaves - few

Instructions

• Pressure cook the Seppankizhangu for 1 whistle or boil them for 15 minutes normally. Do not over boil them as they become over cooked.
• Now cool them down completely for around 15 to 30 min. Remove the skin now.
• Cut them to desired shape with equal sizes. Not too thick or too thin.
• Add enough oil for frying and start frying the Arbi one by one until they become light brown in colour. No need to fry them for long time as they tend to absorb more oil. If they turn light brown, remove from oil. Do this in batches. Do not fry all the Arbi at once, as they may stick together and would not fry properly.
• Fry all of them and keep it separate.

To Make paste

• Add ginger, garlic and fennel seeds in a movie or a good processor and grind to a smooth paste. Keep it separate.

Frying in pan

• In a pan, add the 3 tbsp of oil ( You can use the same oil which you used for frying ).
• Add the ground paste.
• Add in the spices - turmeric, chilli powder, coriander powder, cumin powder. Keeping the flame low, start frying them till the raw smell goes off.
• Do not fry till they become very dry. There should be some watery content left. If it has become dry, then do add little water.
• Now add the fried Arbi and mix them so that masala coats them well. Add in the salt.
• start frying them again well until they be one very crispy.
• Add little oil now and then to roast them well.
• Once the Arbi turned to reddish brown, switch off the stove and serve it.
• Yummy and crispy Seppankizhangu fry | cheppankizhangu varuval is ready.

Optional - to prepare tadka

• In a pan, heat a tsp of oil and add mustard seeds and when it splutters add the urud dal and curry leaves. Fry for a minute and add in to the fried Arbi.

Notes

Check the below notes 

Step by step instructions of Seppankizhangu fry | Cheppankizhangu varuval

Ingredients

• Arbi / Seppankizhangu – 300gms (13 to 15 pieces)
• Turmeric- 1/4 tsp
• Chilli powder- 1 tsp ( or more )
• Coriander powder -1/2 tsp
• Cumin powder – 1/4 tsp
• Salt – as per taste
• Oil – for frying + 3tbsp + 3 tbsp

To make paste

• Ginger – 2 inch, chopped finely
• Garlic – 6 to 8 cloves
• Fennel seeds – 2 tsp

To prepare seasoning (optional)

• Oil – 1tsp
• Mustard seeds- less than 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – few

Method to prepare Seppankizhangu fry | Cheppankizhangu varuval

Pressure cook the Seppankizhangu for 1 whistle or boil them for 15 minutes normally. Do not over boil them as they become over cooked.

Now cool them down completely for around 15 to 30 min. Remove the skin now.

Cut them to desired shape with equal sizes. Not too thick or too thin.

Add enough oil for frying and start frying the Arbi one by one until they become light brown in colour. No need to fry them for long time as they tend to absorb more oil. If they turn light brown, remove from oil. Do this in batches. Do not fry all the Arbi at once, as they may stick together and would not fry properly.

Fry all of them and keep it separate.

Make paste

Add ginger, garlic and fennel seeds in a mixie jar or on a food processor and grind to a smooth paste. Keep it separate.

Frying in pan

In a pan, add the 3 tbsp of oil ( You can use the same oil which you used for frying ). Add in the ground paste.

Add in the spices – turmeric, chilli powder, coriander powder, cumin powder. Keeping the flame low, start frying them till the raw smell goes off.

Fry till the raw smell goes off. But Do not fry till they become very dry. There should be some watery content left. If it has become dry, then do add little water.

Now add the fried Arbi and mix them so that masala coats them well. Add in the salt.

Start frying them again well until they be one very crispy. Add little oil now and then to roast them well.

Once the Arbi turned to reddish brown, switch off the stove and serve it.

Yummy and crispy Seppankizhangu fry | cheppankizhangu varuval is ready.

Optional – to prepare tadka

In a pan, heat a tsp of oil and add mustard seeds and when it splutters add the urud dal and curry leaves. Fry for a minute and add in to the fried Arbi.

Notes

1. So not pressure cook for more whistles, as they become over cooked and sticky and you can not able to cut them.

2. Always fry the Arbi in batches. Stop over frying them as they absorb more oil. Also fry them in medium heat.

3. While dropping the Arbi, take care not to get burnt by the oil.

4. If you want you can prepare the thalippu ( tadka, seasoning) and add to the Arbi after they are done.

The post Seppankizhangu fry | Cheppankizhangu varuval | Arbi Fry appeared first on Learning-to-cook.

Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style recipe is very easy to make and the crispiness lasts for a long time. I always wondered how some chips like what we get from Ananda bhavan hotels have it’s crispiness for more days and tastes great. Finally I found the answer from this blog and tried the recipe which it came out really good.

I have already posted bitter gourd chips recipe before with a light variation and it also tastes equally awesome. But that time I do not know how to keep its crispiness for a long time. No I got to know the secret and hereafter I do not really need to worry about that. So do try this bitter gourd chips recipe and let me know how it does turned to you.

If you little girls like me to try out the other bitter gourd recipes from this blog like

• Bitter gourd Pulao
• Bitter gourd poriyal
• Bitter gourd Pulikuzhambu
• Moru moru pavakkai varuval
• Stuffed bitter gourd

With no further delay let us go to the recipe of crispy bitter gourd chips

Video recipe of Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style

Printable recipe of Crispy Bitter gourd chips | Pavakkai chips in adyar ananda bhavan style

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Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style recipe

Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style recipe is very easy to make and the crispiness lasts for a long time. I always wondered how some chips like what we get from Ananda bhavan hotels have it's crispiness for more days and tastes great.

Course Snack

Cuisine Indian

Keyword crispy bitter gourd chips, pavakkai chips

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akila

Ingredients

• Bitter gourd - 2 big
• Corn flour - 2 tbsp + 2 tbsp
• rice flour - 2 tbsp
• gram flour - 1/2 tbsp to 3/4 tbsp
• chili powder - 1/2 tbsp
• cumin powder - 1/2 tsp
• coriander powder - 1/4 tbsp
• fennel seeds powder - 1/4 tsp
• salt as per taste
• water - little

Instructions

• Wash The Bitter gourd and cut the two ends of them.
• Let them dry out and cut them into equal sizes. The slices of bitter gourd should neither be too thick nor too thin.
• Transfer the bitter gourd to mixing bowls and add 2 tbsp of corn flour and keep the remaining 2 tbsp of cornflour which need to be used at the later stage for dusting.
• Add the two tablespoon of rice flour, gram flour, cumin powder, coriander powder, chili powder, fennel seeds powder and salt.
• Mix them all together nicely pouring very little water. Add Only tablespoons of water at equal intervals of time and not more than 3 to 4 tbsp of water. If you add more water, the the bitter gourd becomes soggy and you won't get the crispiness properly. Also you should not add the water all at once. You should add it little by little only.
• Once you have mixed all the powders and when the powders or coated well on the bitter of gourd let it rest for 15 to 20 minutes of time.
• After 20 minutes add the remaining 2 tablespoons of corn flour and mix them together. Do not add any water at the stage. Just dust the flour and let it coat properly and evenly. Let it rest again for another 10 minutes.
• Meanwhile take a heavy bottom pan and add enough oil for frying the bitter gourd.
• Once the oil is hot enough and the bitter gourd little by little and in batches. Do not add all Bitter gourd together since they may stick together and you will not get the crispiness properly.
• Fry them in medium Flame and fry till the ssshhhh... sound ceases. Also keep rotating the bitter gourds for even frying.
• Now filter the oil and remove it. Follow the same for the other batches of of the bitter gourd.
• In this stage itself bitter gourd have enough crispiness. But this crispiness lasts for few day only.
• But in case if you want to store the bitter gourd for more than a week then bake them for 10 minutes at 350 Fahrenheit in a preheated oven.
• This ensures the long-lasting crispiness of the bitter gourd. If you store this chips in a air tight container you can have the crispiness for more than a week.
• Munch the bitter gourd chips whenever you want.
• Crispy Bitter gourd chips is ready

Notes

Check the below notes 

step by step instructions of Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style

Ingredients

• Bitter gourd – 2 big
• Corn flour – 2 tbsp + 2 tbsp
• rice flour – 2 tbsp
• gram flour – 1/2 tbsp to 3/4 tbsp
• chili powder – 1/2 tbsp
• cumin powder – 1/2 tsp
• coriander powder – 1/4 tbsp
• fennel seeds powder – 1/4 tsp
• salt as per taste
• water – little

Method to prepare Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style recipe

Wash The Bitter gourd and cut the two ends of them.

Let them dry out and cut them into equal sizes. The slices of bitter gourd should neither be too thick nor too thin.

Transfer the bitter gourd to mixing bowls and add 2 tbsp of corn flour and keep the remaining 2 tbsp of cornflour which need to be used at the later stage for dusting.

Add the two tablespoon of rice flour, gram flour, cumin powder, coriander powder, chili powder, fennel seeds powder and salt.

Mix them all together nicely pouring very little water. Add Only tablespoons of water at equal intervals of time and not more than 3 to 4 tbsp of water. If you add more water, the the bitter gourd becomes soggy and you won’t get the crispiness properly. Also you should not add the water all at once. You should add it little by little only.

Once you have mixed all the powders and when the powders or coated well on the bitter of gourd let it rest for 15 to 20 minutes of time.

After 20 minutes add the remaining 2 tablespoons of corn flour and mix them together. Do not add any water at the stage. Just dust the flour and let it coat properly and evenly. Let it rest again for another 10 minutes.

Meanwhile take a heavy bottom pan and add enough oil for frying the bitter gourd.

Once the oil is hot enough and the bitter gourd little by little and in batches. Do not add all Bitter gourd together since they may stick together and you will not get the crispiness properly.

Fry them in medium Flame and fry till the ssshhhh… sound ceases. Also keep rotating the bitter gourds for even frying.

Now filter the oil and remove it. Follow the same for the other batches of of the bitter gourd.

In this stage itself bitter gourd have enough crispiness. But this crispiness lasts for few day only.

But in case if you want to store the bitter gourd for more than a week then bake them for 10 minutes at 350 Fahrenheit in a preheated oven.

This ensures the long-lasting crispiness of the bitter gourd. If you store this chips in a air tight container you can have the crispiness for more than a week.

Munch the bitter gourd chips whenever you want. Crispy Bitter gourd chips is ready.

Notes

1. Try tho slice the bitter gourd evenly for even frying.
2. Do not slice them too thick or too thin.
3. Baking at the last stage makes the bitter gourd stay crisp for a longer time. Though it is not mandatory, you can store them for longer days with the same crispiness.
4. Instead of water you can add curd or buttermilk also.
5. Once you have added the flours and spices, just sprinkle very little water just to bring them all together not more than that, as the bitter gourd becomes soggy and you won’t get the crispiness and also it may absorb more oil.

The post Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style appeared first on Learning-to-cook.

As my kids started liking baby corns I started preparing baby corn recipes more often. This baby corn pepper fry is one such recipe which my kids like it very much. Though the recipe is a little bit spicier than the other baby corn recipes, the peppery flavor of the baby corn makes this recipe more tastier.

Since we add the rice flour (or the corn flour) to the recipe, it makes the baby corn more crunchier and Crispier which also makes this recipe to give a great outcome. This can also be taken as a side dish for any simple fried rice recipes or for even sambar rice or rasam rice Etc. I too the recipe from here and altered to my family taste.

If you love baby corn then do check out other baby corn recipes like

• Baby Corn Biryani
• Baby Corn Jalfrzi
• Baby Corn Masala
• Baby Corn pulao
• Baby Corn golden fry
• Baby Corn 65
• Baby Corn mushroom Masala
• Masala cheese corn

So let’s see how to prepare the baby corn pepper fry recipe.

Video recipe of baby corn pepper fry recipe

Step by step instructions of baby corn pepper fry recipe

Ingredients

To grind

• Pepper- 1 tsp
• Fennel seeds – 1 tsp

Other ingredients

• Babycorn – 12
• Rice flour – 3 tbsp
• Onion – 1 (medium sized)
• Cumin seeds – 1/2 tsp
• Curry leaves- little
• Oil – 3 tbsp + 3 tsp
• Garlic cloves – 5 to 6 (finely chopped)
• Coriander leaves for garnishing
• Salt add per taste

Method to prepare baby corn pepper fry recipe

1. In a pan add fennel seeds and pepper and dry fry them nicely. Do not over fry and make it black.

2. Once it is fully fried, then transfer to a food processor and powder them. Keep it aside.

3. In the same pan add 3 tbsp of oil and once it is hot add the cumin seeds.Also add the curry leaves and fry them for a minute or two.

4. Now add the finely chopped garlic for and again fry for a while.

5. Add the medium size onions and saute nicely it becomes translucent.

6. Once the onions are saute nicely add the chopped babycorn and required salt and start frying it.

7. Add little water and cook baby corn. Add water now and then inorder for the babycorn to get cooked nicely.

8. Add the rice flour and fry them again to get a crunchier and crispier baby corn.

9. Add the remaining oil and give a stir. Adjust the salt if needed.

10. Add the ground powder now and give a stir again.

11. Serve the hot hot peppery flavoured baby corn.

12. Crispy baby corn pepper fry is ready.

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Baby corn Pepper fry recipe

Baby corn Pepper fry recipe is a little bit spicier than the other baby corn recipes, the peppery flavor of the baby corn makes this recipe more tastier.

Course Side Dish

Cuisine Indian

Keyword baby corn pepper fry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

To grind

• Pepper- 1 tsp
• Fennel seeds - 1 tsp

Other ingredients

• Babycorn - 12
• Rice flour - 3 tbsp
• Onion - 1 medium sized
• Cumin seeds - 1/2 tsp
• Curry leaves- little
• Oil - 3 tbsp + 3 tsp
• Garlic cloves - 5 to 6 finely chopped
• Coriander leaves for garnishing
• Salt add per taste

Instructions

Method to prepare baby corn pepper fry recipe

• In a pan add fennel seeds and pepper and dry fry them nicely. Do not over fry and make it black. 
• Once it is fully fried, then transfer to a food processor and powder them. Keep it aside.
• In the same pan add 3 tbsp of oil and once it is hot add the cumin seeds. 
• Also add the curry leaves and fry them for a minute or two.
• Now add the finely chopped garlic and again fry for a while.
• Add the medium size onions and saute nicely it becomes translucent. Once the onions are saute nicely add the chopped babycorn and required salt and start frying it.
• Add little water and cook baby corn. Add water now and then inorder for the babycorn to get cooked nicely.
• Add the rice flour and fry them again to get a crunchier and crispier baby corn.
• Add the ground powder now and give a stir again.
• Add the remaining oil and give a stir. Adjust the salt if needed.
• Serve the hot hot peppery flavoured baby corn.
• Crispy baby corn pepper fry is ready.

Notes

Check the below recipe notes...

Notes

1. You can also add capsicum after the baby corn is cooked. If you add before and cook along with babycorn the capsicum becomes mushy and you wont get the crunchy taste.

2. Instead if adding the rice flour you Can add corn flour also.

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