Recipe for Erode Special Chicken Roast Made with Shallots, Garlic and Spices. The deseeded dry red chillies add a special flavour and aroma to the recipe. Served with rice.
Nallampatti Chicken Roast is a preparation made in the small town of Erode where the chicken is cooked along in a dry masala made with a lot of shallots and garlic. The deseeded and roasted dry red chillies are used to flavour the chicken roast.
Here are the things you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Teak-wood Chopping Board https://amzn.to/3hZa4qm
Here is the video of Erode Nallampatti Chicken Roast Recipe | Chicken Roast Made with Shallots, Garlic and Spices
4 tablespoon Indian sesame oil 5 cloves 2 inch piece cinnamon 1/2 teaspoon fennel seeds 8 dry red chillies, de-seeded and roughly chopped 4 sprigs curry leaves (divided) 2 pods garlic, sliced 1 cup shallots, peeled and chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon ginger, crushed 2 tomatoes, chopped 750 grams chicken, bone-in 1/2 cup water 1 teaspoon black pepper powder 2 sprigs coriander leaves, chopped
Heat sesame oil in a pan. Be generous with the amount of oil for this recipe. Add in some cloves to the oil. Add in a couple of pieces of cinnamon too. Add in the fennel seeds and the dry red chillies. The dry red chillies are deseeded, roughly chopped and added to the hot oil. The red chilli flavours the oil when roasted and adds a nice aroma and taste to the dish. In most kongunadu style preparation, deseeded red chillies are roasted in oil for that extra punch. Add in the curry leaves.
Saute for a few seconds for the spices to get roasted in the hot oil. It will turn very aromatic.
Add in the sliced garlic. The small sized country garlic is preferred for this recipe. Slice the garlic into slivers and add to the recipe. Slicing it will make sure that every bite of the chicken will have a little garlic along.
Add in the roughly chopped shallots. Roughly chop the shallots and add to the pan. Here is a quick tip : When you have to peel a lot of shallots like this one, soaking them for 10-15 minutes in water will help the skin of the shallots peel easily. Shallots are preferred for this recipe. They are sweeter and more flavourful than regular onions. Saute for about 5 minutes for the shallots to become soft.
The shallots should turn soft and translucent after five minutes. They should also start turning slightly brown in colour.
At this stage, add in the salt. Add in all the spice powders – the turmeric powder, red chilli powder, cumin powder and the coriander powder. Saute for a few seconds in the oil for the spice powders to get nicely roasted.
Now, add in the ginger that has been crushed in a mortar and pestle. Add in the chopped tomatoes. Country tomatoes work well in this recipe. Couple of ripe tomatoes will be enough. Do not add more. Mix well to combine.
Add in the chicken. Bone-in chicken is preferred for this recipe. The bone adds a lot of flavour to the masala while cooking. Traditionally, country chicken is used for this preparation. But regular broiler chicken works fine too. I used broiler chicken today. After adding the chicken, add about half a cup of water and mix well to combine. If using country chicken, you may want to add more water as the country chicken takes longer time to cook.
Cover the pan with a lid and cook on a low flame for 20 minutes.
Mix once in a while to avoid the chicken from scorching at the bottom. The moisture from the chicken and the little water we added will be more than enough for the chicken to cook.
After about 20 minutes, the chicken should be completely cooked and the mixture should be almost dry, resembling a thick masala. At this stage add in the black pepper powder that’s been finely ground and some chopped curry leaves. Mix well to combine and cook for a minute more.
Finally add in the chopped coriander leaves and mix well. Our Erode special Nallampatti style chicken roast is ready. This dish tastes really good with rice.
Enjoy!
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 40m
4 tablespoon Indian sesame oil 5 cloves 2 inch piece cinnamon 1/2 teaspoon fennel seeds 8 dry red chillies, de-seeded and roughly chopped 4 sprigs curry leaves (divided) 2 pods garlic, sliced 1 cup shallots, peeled and chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon ginger, crushed 2 tomatoes, chopped 750 grams chicken, bone-in 1/2 cup water 1 teaspoon black pepper powder 2 sprigs coriander leaves, chopped
Heat sesame oil in a pan. Be generous with the amount of oil for this recipe. Add in some cloves to the oil. Add in a couple of pieces of cinnamon too. Add in the fennel seeds and the dry red chillies. The dry red chillies are deseeded, roughly chopped and added to the hot oil. The red chilli flavours the oil when roasted and adds a nice aroma and taste to the dish. In most kongunadu style preparation, deseeded red chillies are roasted in oil for that extra punch. Add in the curry leaves.
Saute for a few seconds for the spices to get roasted in the hot oil. It will turn very aromatic.
Add in the sliced garlic. The small sized country garlic is preferred for this recipe. Slice the garlic into slivers and add to the recipe. Slicing it will make sure that every bite of the chicken will have a little garlic along.
Add in the roughly chopped shallots. Roughly chop the shallots and add to the pan. Here is a quick tip : When you have to peel a lot of shallots like this one, soaking them for 10-15 minutes in water will help the skin of the shallots peel easily. Shallots are preferred for this recipe. They are sweeter and more flavourful than regular onions. Saute for about 5 minutes for the shallots to become soft.
The shallots should turn soft and translucent after five minutes. They should also start turning slightly brown in colour.
At this stage, add in the salt. Add in all the spice powders – the turmeric powder, red chilli powder, cumin powder and the coriander powder. Saute for a few seconds in the oil for the spice powders to get nicely roasted.
Now, add in the ginger that has been crushed in a mortar and pestle. Add in the chopped tomatoes. Country tomatoes work well in this recipe. Couple of ripe tomatoes will be enough. Do not add more. Mix well to combine.
Add in the chicken. Bone-in chicken is preferred for this recipe. The bone adds a lot of flavour to the masala while cooking. Traditionally, country chicken is used for this preparation. But regular broiler chicken works fine too. I used broiler chicken today. After adding the chicken, add about half a cup of water and mix well to combine. If using country chicken, you may want to add more water as the country chicken takes longer time to cook.
Cover the pan with a lid and cook on a low flame for 20 minutes.
Mix once in a while to avoid the chicken from scorching at the bottom. The moisture from the chicken and the little water we added will be more than enough for the chicken to cook.
After about 20 minutes, the chicken should be completely cooked and the mixture should be almost dry, resembling a thick masala. At this stage add in the black pepper powder that’s been finely ground and some chopped curry leaves. Mix well to combine and cook for a minute more.
Finally add in the chopped coriander leaves and mix well. Our Erode special Nallampatti style chicken roast is ready. This dish tastes really good with rice.
Enjoy!
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 40m
Find it online : https://www.kannammacooks.com/erode-nallampatti-chicken/
Vegetable pulao made with foxtail millet flakes and a lot of veggies is a delicious lunch box recipe that is healthy and loaded with fiber.
Here is how to make this delicious foxtail millet vegetable pulao recipe.
Millet flakes are very similar to rice aval / poha in texture. The flakes are very thin in size.
This recipe can be made with any type of millet flakes and it works really well. Here are the things you can buy online for making this recipe. Foxtail Millet Flakes https://amzn.to/3OlmTKW White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Coconut Oil https://amzn.to/3O9nboD Biryani Masala Powder https://amzn.to/3tNv0Is Cultured Ghee https://amzn.to/3bi66u0
Here is the video of how to make Foxtail Millet Flakes Vegetable Pulao Recipe
2 cups foxtail millet flakes 1 tablespoon coconut oil 1 small piece cinnamon 2 bay leaves 2 cardamom 1 star anise 2 cloves 1/2 teaspoon cumin seeds 1 sprig curry leaves 2 green chillies, chopped 1/2 cup onion, chopped 1/4 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon biryani masala powder 2 teaspoon crushed ginger & garlic 2 tomatoes, chopped 1 teaspoon salt 3 cups mixed vegetables 2 tablespoon water 2 tablespoon mint leaves, chopped 2 tablespoon coriander leaves, chopped 10 roasted cashews 1 teaspoon ghee
I have taken about two cups of foxtail millet flakes for making this recipe today. Place the flakes on top of a colander so the water when added can drain immediately. Add water to the flakes and wash them once. No need to soak the flakes in water. As the texture is thin, wetting the flakes in water will do. After adding the water, immediately make sure to drain all the excess water by tapping the colander. The millet flakes need to be just moist. Nothing more than that. If it absorbs a lot of moisture, it will become mushy and pasty. We do not want that. So drain the excess water completely. After draining the water, let it sit for 10-15 minutes. The flakes will rehydrate, increase in size and become fluffy during this time. The flakes would have become soft too. Our millet flakes prep is ready. Set aside.
Take a wide pan and add in coconut oil. You can also add ghee if you like. Add in a small piece of cinnamon, bay leaves, cardamom, star anise, cloves, cumin seeds, curry leaves and chopped green chillies. Adjust the green chillies according to your taste. Saute for a minute for the spices to get aromatic. Add in the chopped onion. Saute the onions till they are soft. Add in the turmeric powder, red chilli powder and biryani masala powder. Ready made masala powder is fine for this recipe. Crush about 6 cloves of garlic and an inch of ginger in a mortar and pestle to a coarse paste. Add the crushed ginger and garlic to the pan. Saute for a minute for the spice powder and the ginger and garlic to nicely get roasted in oil. At this stage add in the chopped tomatoes. Add in the salt along with the tomatoes. Cook for a few minutes till the tomatoes are mushy. Once the tomatoes are mushy, add in the vegetables. Add in about 3 cups of mixed vegetables. I have used potatoes, green peas, cauliflower, green beans and carrots. Make sure to add potatoes as they give a nice texture to the pulao. Also cut all the vegetables to a fairly similar size and try to chop them small so they cook fast and they cook evenly. Feel free to mix and match the veggies according to what you can find in your refrigerator. Mix well to combine. Once the vegetables are well coated in masala, add a few tablespoons of water for the vegetables to cook. Cover the pan with a lid and cook on a low flame for seven to eight minutes. After the said time, take a small piece of potato and try to mash them. It should easily mash. If it’s hard, cook for a couple of more minutes. Once the veggies are cooked, add in the chopped mint leaves and chopped coriander leaves. Mix well to combine. No need to cook for long after adding the mint and coriander. Now, add in the rehydrated foxtail millet flakes that we made earlier. They should be soft but not mushy. After adding the flakes, gently mix well to combine. Make sure to mix in such a way that the flakes are evenly coated with the masala. Do not add any water at this stage. The moisture from the masala is just enough and will keep the flakes nice and fluffy. After mixing well, cover the pan with a lid and cook for a minute more on a low flame just to heat up the flakes. Finish the pulao by sprinkling some roasted cashews. Also add in a little ghee for aroma. At this stage, switch off the flame and cover the pan with a lid and let it rest for 15 minutes for the flavours to mingle. Our healthy and delicious millet flakes vegetable pulao is ready to be served. You can serve as is or with a side of cucumber raita.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
