Recipe for Kozhi Milagu Rasam and Idicha Kozhi Fry – Two in One recipe. The chicken is cooked with bone-in and the stock is used to make a flavorful rasam. The cooked chicken is then shredded and made into a stir-fry. Recipe with step by step pictures and video.
This is another delicious two in one recipe. We make a similar dish with mutton and here is the link for the same. MUTTON THANNI KUZHAMBU AND MUTTON VARUVAL RECIPE
Here is the video of how to make Kozhi Milagu Rasam and Idicha Kozhi Fry – Two in One Recipe
Here is how to make Kozhi Milagu Rasam and Idicha Kozhi Fry – Two in One Recipe
I have used chicken thighs for making this recipe today. Chicken thighs are very flavorful. Add in the chicken thighs to a pressure cooker. Add in the turmeric powder, salt, crushed ginger and garlic, green chillies and water. The green chillies is only for flavour and not for heat. I have kept the green chillies whole for making the stock. Cook for 12 minutes on medium flame. You should get about 4 whistles. After the said time, remove from heat and wait for the pressure to settle.
Remove the chicken pieces and shred the chicken once cool. The chicken will be used to make a stir fry. Remove the green chillies and discard the green chillies. We will make the rasam with chicken stock.
This rasam is very flavorful and can be served as a soup or with rice as rasam. Here is how to do it. Heat ghee in a pan and add in the fennel seeds, cumin seeds and curry leaves. Saute for a few seconds.
Add in the asafoetida and the sliced Indian shallots (sambar onions). Saute for a couple of minutes. If you do not have shallots, onions can be substituted.
Add in the besan (chickpea flour) and roast for a minute.
Grind two tomatoes in a mixie to a puree. Add it to the pan. Saute for a couple of minutes.
Add in the salt, cumin powder, black pepper powder and cook for a minute.
Add in the chicken stock.
Add in the coriander leaves. Simmer the rasam for five minutes. Kozhi Rasam is ready.
Now we will make Idicha kozhi fry Heat oil in a pan. I have used Indian sesame oil for making this recipe. Be generous with the oil for this recipe. Add in the cinnamon, cloves, cumin seeds, fennel seeds, curry leaves, crushed ginger and garlic. Saute for a minute.
Add in the sliced Indian shallots. The only pain point in this recipe is peeling these shallots. For easy peeling, soak the shallots in water for 10 minutes so its easy to peel. If you are in a hurry, you can use onions too but shallots give a nice sweet flavour that takes this dish to the next level. Add in the salt. Cook till the onions are lite brown in colour.
Add in the turmeric powder, red chilli powder, garam masala and cumin powder. Saute for a minute.
Add in the shredded chicken. Using a spatula, cut the chicken into pieces.
Add in the black pepper powder, curry leaves and coriander leaves. Be generous with black pepper powder. The flavour of black pepper is very important for this recipe. Mix well to combine.
Fantastic rasam and Idicha kozhi varuval is ready. Serve with rice.
Kozhi Milagu Rasam
For making stock
500 grams chicken thighs 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon crushed ginger and garlic 6 green chillies, whole 3 cups water
For making the rasam
2 teaspoon ghee 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1 sprig curry leaves 1/4 teaspoon asafoetida 2 tablespoon Indian shallots, sliced 1 tablespoon besan 2 tomatoes, ground in a mixie to a paste 1/2 teaspoon salt 1/4 teaspoon cumin powder 1 teaspoon black pepper powder 2 sprigs coriander leaves, chopped
For Idicha Kozhi Fry
3 tablespoon Indian sesame oil 1/2 inch cinnamon 4 cloves 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 3 tablespoon curry leaves, chopped 3 tablespoon garlic, crushed 1 tablespoon ginger, crushed 2 cups Indian shallots, sliced 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon garam masala 1/2 teaspoon cumin powder 1 tablespoon black pepper powder 1 sprig curry leaves, chopped 4 sprigs coriander leaves, chopped
Kozhi Rasam
I have used chicken thighs for making this recipe today. Chicken thighs are very flavorful. Add in the chicken thighs to a pressure cooker. Add in the turmeric powder, salt, crushed ginger and garlic, green chillies and water. The green chillies is only for flavour and not for heat. I have kept the green chillies whole for making the stock. Cook for 12 minutes on medium flame. You should get about 4 whistles. After the said time, remove from heat and wait for the pressure to settle. Remove the chicken pieces and shred the chicken once cool. The chicken will be used to make a stir fry. Remove the green chillies and discard the green chillies. We will make the rasam with chicken stock.
Heat ghee in a pan and add in the fennel seeds, cumin seeds and curry leaves. Saute for a few seconds. Add in the asafoetida and the sliced Indian shallots (sambar onions). Saute for a couple of minutes. If you do not have shallots, onions can be substituted. Add in the besan (chickpea flour) and roast for a minute. Grind two tomatoes in a mixie to a puree. Add it to the pan. Saute for a couple of minutes.
Add in the salt, cumin powder, black pepper powder and cook for a minute. Add in the chicken stock. Add in the coriander leaves. Simmer the rasam for five minutes. Kozhi Rasam is ready.
Idicha kozhi fry
Heat oil in a pan. I have used Indian sesame oil for making this recipe. Be generous with the oil for this recipe. Add in the cinnamon, cloves, cumin seeds, fennel seeds, curry leaves, crushed ginger and garlic. Saute for a minute. Add in the sliced Indian shallots. Add in the salt. Cook till the onions are lite brown in colour.
Add in the turmeric powder, red chilli powder, garam masala and cumin powder. Saute for a minute. Add in the shredded chicken. Using a spatula, cut the chicken into pieces.
Add in the black pepper powder, curry leaves and coriander leaves. Be generous with black pepper powder. The flavour of black pepper is very important for this recipe. Mix well to combine.
Fantastic rasam and Idicha kozhi varuval is ready. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Kozhi Milagu Rasam
For making stock
500 grams chicken thighs 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon crushed ginger and garlic 6 green chillies, whole 3 cups water
For making the rasam
2 teaspoon ghee 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1 sprig curry leaves 1/4 teaspoon asafoetida 2 tablespoon Indian shallots, sliced 1 tablespoon besan 2 tomatoes, ground in a mixie to a paste 1/2 teaspoon salt 1/4 teaspoon cumin powder 1 teaspoon black pepper powder 2 sprigs coriander leaves, chopped
For Idicha Kozhi Fry
3 tablespoon Indian sesame oil 1/2 inch cinnamon 4 cloves 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 3 tablespoon curry leaves, chopped 3 tablespoon garlic, crushed 1 tablespoon ginger, crushed 2 cups Indian shallots, sliced 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon garam masala 1/2 teaspoon cumin powder 1 tablespoon black pepper powder 1 sprig curry leaves, chopped 4 sprigs coriander leaves, chopped
Kozhi Rasam
I have used chicken thighs for making this recipe today. Chicken thighs are very flavorful. Add in the chicken thighs to a pressure cooker. Add in the turmeric powder, salt, crushed ginger and garlic, green chillies and water. The green chillies is only for flavour and not for heat. I have kept the green chillies whole for making the stock. Cook for 12 minutes on medium flame. You should get about 4 whistles. After the said time, remove from heat and wait for the pressure to settle. Remove the chicken pieces and shred the chicken once cool. The chicken will be used to make a stir fry. Remove the green chillies and discard the green chillies. We will make the rasam with chicken stock.
Heat ghee in a pan and add in the fennel seeds, cumin seeds and curry leaves. Saute for a few seconds. Add in the asafoetida and the sliced Indian shallots (sambar onions). Saute for a couple of minutes. If you do not have shallots, onions can be substituted. Add in the besan (chickpea flour) and roast for a minute. Grind two tomatoes in a mixie to a puree. Add it to the pan. Saute for a couple of minutes.
Add in the salt, cumin powder, black pepper powder and cook for a minute. Add in the chicken stock. Add in the coriander leaves. Simmer the rasam for five minutes. Kozhi Rasam is ready.
Idicha kozhi fry
Heat oil in a pan. I have used Indian sesame oil for making this recipe. Be generous with the oil for this recipe. Add in the cinnamon, cloves, cumin seeds, fennel seeds, curry leaves, crushed ginger and garlic. Saute for a minute. Add in the sliced Indian shallots. Add in the salt. Cook till the onions are lite brown in colour.
Add in the turmeric powder, red chilli powder, garam masala and cumin powder. Saute for a minute. Add in the shredded chicken. Using a spatula, cut the chicken into pieces.
Add in the black pepper powder, curry leaves and coriander leaves. Be generous with black pepper powder. The flavour of black pepper is very important for this recipe. Mix well to combine.
Fantastic rasam and Idicha kozhi varuval is ready. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/kozhi-rasam-idicha-kozhi/
Recipe for Maharashtrian style Kothimbir Vadi Recipe | Coriander Fritters. Recipe with step by step pictures and video.
These traditional fritters from Maharashtra is the perfect fried indulgence that we need for Ganesh Chaturthi coming up in few days. Kothimbir means coriander leaves and vadi means cut pieces. These fritters are made with a batter consisting of besan, peanuts, coriander leaves and spices. The batter is then steamed, cut into pieces and then shallow fried in Idhayam Mantra Groundnut Oil. Groundnut Oil has a very high smoke point making it the best oil for frying traditional Indian style dishes. Its also very lite. Do try Idhayam Mantra Groundnut Oil this festive season and I am sure you will be hooked. The addition of peanuts gives this dish that nice crunchy texture in every bite. I have added little Eno fruit salt to the batter so the fritters are nice and lite. You can substitute it with baking soda or just omit it if you do not want to use any leaveners. Do try it at home.
Here is the video of how to make Kothimbir Vadi Recipe | Coriander Fritters
Here is how to make Kothimbir Vadi Recipe | Coriander Fritters Crush roasted and skinned peanuts in a mortar and pestle. Do not grind to a fine powder. We need it in small pieces. These crushed peanuts give a nice crunch to the fritters. Do not skip the peanuts. Take a bowl and add in the besan flour. Add in the roasted peanuts.
Add in the rest of the ingredients and the finely chopped herbs and spices. Adjust the spice levels to your taste by using more / less of green chillies. We like it nice and spicy at home. I have used 3 green chillies for the recipe today. Its not super spicy but you can feel the heat.
Add a cup of water and mix well to combine. We are looking for a thick batter. Add water little by little and mix well to form a batter. Adding water in batches will avoid lumps from forming. Do not add all the water at once. The batter for the fritters is ready. I have added little Eno fruit salt to the batter so the fritters are nice and lite. You can substitute it with baking soda or just omit it.
Grease an eight inch tin with oil. You can use a square / rectangle – whatever tin you have on hand. It does not matter. But make sure its not too big else the fritters will become very thin as they will spread in the tin after pouring. We are looking for 1/2 inch thick fritters. So use a pan having this in mind.
Pour the prepared batter in the tin. Level the batter with a spatula.
Bring water to a boil in a pan. Steam the kothimbir vadi batter in the tin for 15 minutes.
After 15 minutes, a knife inserted in the middle of the tin should come clean. If the knife comes clean, it means that the batter is cooked. If the knife is still wet, steam for a few more minutes. Remove the cooked batter from the steamer and wait for it to cool.
Once the batter is cool, cut into squares or diamonds. Gently remove the pieces. The first piece is always tricky. Once the first piece is out, the other pieces will slide off the pan easily. Be gentle and do not break the pieces.
Shallow fry the pieces for couple of minutes on each side until they are golden brown. Drain the kothimbir vadis on paper towel.
Serve hot. Serve with a sprinkle of fresh coconut and a squeeze of fresh lime juice. These fritters are irresistible and addictive. Do try it at home.
3 green chillies, finely chopped 1/2 inch ginger, finely chopped 2 sprigs curry leaves, finely chopped 1 cup coriander leaves, finely chopped 2 cups besan / gram flour 1/2 cup roasted peanuts, crushed slightly 1 tablespoon white sesame seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/4 teaspoon asafoetida 1/2 teaspoon sugar 1/4 teaspoon Eno fruit salt 1/2 teaspoon salt 1 cup water Coconut and lime wedges to serve Idhayam Mantra Groundnut Oil to shallow fry
Crush roasted and skinned peanuts in a mortar and pestle. Do not grind to a fine powder. Take a bowl and add in the besan flour. Add in the roasted peanuts. Add in the rest of the ingredients and the finely chopped herbs and spices.
Add a cup of water and mix well to combine. Add water little by little and mix well to form a batter. Grease an eight inch tin with oil. Pour the prepared batter in the tin. Level the batter with a spatula.
Bring water to a boil in a pan. Steam the kothimbir vadi batter in the tin for 15 minutes. After 15 minutes, a knife inserted in the middle of the tin should come clean. Remove the cooked batter from the steamer and wait for it to cool.
Once the batter is cool, cut into squares or diamonds. Gently remove the pieces. The first piece is always tricky. Once the first piece is out, the other pieces will slide off the pan easily. Be gentle and do not break the pieces.
Shallow fry the pieces for couple of minutes on each side until they are golden brown. Drain the kothimbir vadis on paper towel.
Serve hot. Serve with a sprinkle of fresh coconut and a squeeze of fresh lime juice. These fritters are irresistible and addictive. Do try it at home.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 25
