Wednesday, April 29, 2015

Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani

Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani is a protein packed healthy rice dish which could be prepared in a jiffy, once you have the pressure cooked chickpeas on hand. It is ideal for lunch box as well as for lazy holidays. It can also be prepared as a part of the party menu and becomes really exotic when paired with a perfect side.

Chole | channa, being the main ingredient in this biryani, it is needless to say about the nutrient value of this yummy meal. As channa is rich in protein & dietary fibre, it is good for everyone. Luckily channa being a favourite among kids, we can prepare this biryani without any second thought for their lunch box too.

Today I prepared this biryani with seeraga samba rice and you can prepare it with basmati rice as well. Recently I start to stock jeera samba rice more when compared to basmati as my family likes the taste  of  biryani made with seeraka samba rice.
Here we go for the recipe…
  • Seeraga samba rice – 2 cups
  • Water – 4 cups
  • Channa | chick pea | kondaikadalai – ¾ to 1 cup
  • Ginger garlic paste – 2 tbsp
  • Onion (Big) –  2 Nos (chopped lengthwise)
  • Tomato – 2 Nos.(Medium)(chopped)
  • Green chilli – 2 Nos.
  • Curd – 1 tbs
  • Chilli powder – 1 tbsp
  • Garam masala powder – 1 tsp
  • Turmeric powder – ¼  tsp
  • Coriander leaves (finely chopped) – ¼ cup
  • Mint leaves (finely chopped) – ½ cup
  • Salt to taste
For seasoning:

  • Bay leaf – 1 No.
  • Cinnamon – 1 inch piece
  • Cloves – 2 Nos
  • Cardamom  - 2 Nos.
  • Fennel seeds – 1 tsp
  • Oil – 2 tbsp
  • Ghee – 1 tsp

  1. Wash channa in water and soak with enough water overnight or for 6-8 hours.
  2. Wash the soaked channa again until the water becomes clear and pressure cook with enough water and salt for about 5 whistles or until cooked soft.
  3. When the pressure subsides, open the cooker, drain channa alone and keep aside.
  4. Wash the rice using water and keep aside.
  5. Cut onions, tomatoes, mint & coriander leaves and keep ready.
  6. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
  7. Add a half of chopped mint leaves, onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ginger-garlic paste and sauté till the raw smell of the masala goes off.
  8. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
  9. Then add all the masala powders and sauté till the oil oozes out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
  10. Then  add the drained channa & sauté well. To this add the washed rice and sauté for 3 minutes and then add the balance mint &  coriander leaves.
  11. Add required salt  and  4 cups of water. You can check for salt & spice at this stage and add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani recipes.
Healthy, yummy  Channa Biryani is ready to serve! We had this channa biryani with cucumber raita…

  • You can use basmati rice and follow the same procedure instead of Jeera samba rice.
  • You can increase or decrease the quantity of channa as per your choice but 1 cup is more sufficient for 2 cups of rice.

Tags: Channa biryani recipe, Pressure cooker Biriyani recipe, how to make chole biriyani at home, Vegetarian biryani with seeraga samba rice, Kabuli Channa biryani with jeera samba, jeera samba kondakkadalai biryani recipe, seeraga chamba rice chole biriyani, jeera chamba chickpea biryani, How to prepare chickpea biryani with seeraga samba rice?, kondaikadalai biryani, channa biryani with basmati rice, channa pulao with cucumber raita, hotel style biriyani recipe, pressure cooker biryani recipe, seeraga samba biryani recipes

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Thursday, April 23, 2015

Tomato Soup for Rice | Thakkali Soup Kuzhambu | Tomato Masala Dhal

Tomato Soup for Rice | Thakkali Soup Kuzhambu | Tomato Masala Dhal  is a specialty from Chettinad cuisine | Karaikudi region. Don’t mistake this recipe for a soup. It is like a soup to be run down with rice. This is prepared using moong dhal with lots of tomatoes & green chillies needed to spice up. The consistency of this dish resembles soup but little spicier than soup and hence called as “soup kuzhambu”. It tastes divine when had with hot, mashed, steamed rice & some spicy fry as side. So you need to follow the below steps to enjoy this soup kuzhambu to the core.
  • Cook rice until soft, that is little bit mushy.
  • Take a deep plate or bowl, add the hot steamed rice, mash it a bit, add some generous amount of this soup, combine everything and have it hot with urulaikizhangu fry &
  • Slurppp...:)
Though the preparation is quite simple, this meal combo gives a great satisfaction like a festive meal.
Going to the recipe...
  • Moong dhal | Green gram dhal | Paasi paruppu – ½ cup
  • Onion (finely chopped) – 1 No.
  • Green chillies (slit into 2) – 2 Nos.
  • Tomatoes medium (chopped) – 1 Nos
  • Turmeric powder – ¼ tsp
  • Salt – to taste

For Seasoning:
  • Oil – 1 tbsp
  • Bay leaf | Brinji ilai – 1 No.
  • Cinnamon – 1” piece
  • Kal Paasi – 1 piece
  • Fennel seeds – 1 tsp
  • Curry leaves – few
  • Onion (finely chopped) – 1 No.
  • Green chillies (slit into 2) – 3 Nos.
  • Tomatoes medium (chopped) – 2 Nos

  1. Wash moong dhal and cook with a cup of water & turmeric powder in a broad vessel.
  2. When dhal is 3/4th done, add the finely chopped onion,  green chillies & chopped tomato as given in the “ingredients” list . Add one more cup of water, mix everything well and allow to boil for 5 minutes.
  3. In a kadai, heat oil and season the items given "for seasoning".
  4. To this add the slit green chillies, sauté for a while. Then add the chopped onions, sauté till it becomes glossy and releases a nice aroma. Finally add the chopped tomatoes and cook till mushy.
  5. Transfer the above seasoning to the dhal+ tomato mixture. Add salt, adjust consistency by adding required water & give a good stir. Allow everything to boil together for 5 minutes and switch off.

Flavourful, tasty thakkali soup is ready to enjoy with hot steamed rice...I always like to enjoy this tomato soup with Chettinad potato fry...

  • This recipe strictly needs the moong dhal to be cooked in a open vessel. Don’t pressure cook.
  • You may increase the quantity of dhal but it will give a thick soup. Adjust accordingly.
  • You need to split up onions, green chillies & tomatoes to cook with dhal as well as for seasoning.

Tags: Thakkali soup recipe, Tomato soup for rice, Thakkali soup kuzhambu for rice, Thakkali soup Kuzhambu recipe, Karaikudi special thakkali soup recipe, Chettinad special thakkali soup recipe, Thakkali masala dhal, Thakkali soup with moong dhal, How to make thakkali soup for rice?, How to eat thakkali soup with rice?, How to prepare simple soup for rice with tomatoes?, Chettinad recipes, Karaikudi special recipes
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Saturday, April 18, 2015

Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Tawa Fry

Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Fry is a tasty, spicy side dish, prepared by shallow frying the marinated senai kizhangu pieces in oil. In my family, we call this as “senai meen fry” as we prepare this roast like we do for fish fry.

Senai kizhangu is also known as Suran, Jimikand, Whitespot giant arum, etc. It is a tuber but still its health benefits are more superior to other tuberous vegetables. It has so many medicinal properties, hence it has an important place in ayurvedic medicine. Mainly  it helps in treating digestive disorders. Other than for medicinal uses, it is high in dietary fibres, vitamins & minerals essential for healthy living. It can also be had by the diabetic people in limited quantities. So try to include this healthy vegetable in your regular diet.

I’ve already posted the simple recipe for Senai kizhangu fry| senai kizhangu varuval. The recipe, which I’m sharing today, needs some extra steps and the final dish makes you feel worth all the effort.
Here is the recipe.
  • Elephant yam | Senai kizhangu –300 gms
  • Tamarind – small lemon size ball
  • Turmeric powder – ¼ tsp
  • Salt – 1 tsp
  • Oil – for shallow frying
  • Curry leaves - few

For marination:
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Pepper powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Thick tamarind paste – 1 tsp
  • Fennel powder – ½ tsp
  • Besan flour | Kadalai Maavu – 2 tbsp
  • Salt – to taste
  1. Soak tamarind in 2 cups of water and squeeze out the juice. Keep aside.
  2. Peel off the skin from yam, wash very well in running water. Cut into ¼ “ thick slices as shown in the pic.
  3. In a sauce pan, add yam pieces, tamarind juice, turmeric powder, salt. Add water, if required to cover all the yam pieces. Bring it to boil and switch off when yam is ¾ th done. It will take 5 minutes of boiling.
  4. Drain the tamarind water and carefully transfer the yam pieces to a wide plate, without breaking them. Allow to cool.
  5. In a broad mixing plate, add all the ingredients given For marination and make a thick paste by adding little water, if required. Check the masala for salt. Remember we’ve added salt while cooking yam pieces before.
  6. Add the cooked yam pieces to the marinade and mix everything well so that each and every yam piece gets coated with the masala. Allow it to stand for 30 minutes.
  7. In a non-stick tawa, add enough oil. Arrange the yam pieces on the tawa and allow to cook for 10 minutes. Flip to other side and cook for 10 more minutes. Cook by flipping both sides till yam is cooked and browned on both sides evenly.
  8. Take out the yam pieces and place them on paper towel to drain excess oil.
  9. Repeat the steps for rest of the yam pieces until done.
  10. Finally add curry leaves in the pan, roast until crisp and garnish the yam pieces.

Super tasty& spicy senai tawa roast is ready to relish! It can be had with dhal, sambar, rasam, curd or with any variety rice. It can also be  a perfect tea-time snack for a spice lover!!!

  • Don’t overcook yam while boiling in tamarind water. It is enough to boil for 3- 5 minutes.
  • Adjust spice according to your tolerance level.
  • You can also deep fry these yam pieces but I prefer shallow frying.

Tags: Senai Kizhangu varuval recipe, senai varuval, senai tava fry, senai varuval recipe by shallow frying, Senai roast shallow fry & deep fry method, Elephant yam fry recipe, Elephant foot yam fry recipe, Health benefits of yam, Elephant yam recipes, Senai kizhangu recipes, Kizhangu recipes, Chenai kizhangu recipes, Side dish recipes, side dish for rice, Yam fry recipe, Yam shallow fry recipe
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Sunday, April 12, 2015

Vanilla custard ice cream | Ice cream with custard powder

Vanilla custard ice cream | Ice cream with custard powder is an easy way to prepare ice cream at home without using ice cream machine. It had been years since I made ice cream at home. When Sid was a little kid and exposed to only homemade food stuff, I used to make ice cream, cake, snack, etc at home.  Those were the days, whenever I saw him tickling his tongue for any dish, I wanted to try the dish next day. Once he started eating bought out stuff, I stopped making these at home as I didn't want to add more calories!! Last week, he accompanied me for shopping. On seeing the WeiKFiELD custard powder on the shelf,  I told him I used to make ice cream for him with this custard powder when he was a little boy. He insisted me to try again as he couldn't recollect the taste. So I bought the custard powder with vanilla flavour.

The procedure of making ice cream using custard powder is so simple but involves a lengthy process. You need some patience as the ice cream mix is to be churned in a blender or using a hand mixer for about 2-3 times to make it smoother. The more you blend, creamier will be your ice cream. Your job will be easier if you have a hand mixer.

The process seems to be much simpler while comparing the task of taking photographs of the ice cream, that too in this hot summer. I could hardly take any clicks before it melted. I’m posting them here.

Here is the recipe for making Ice cream with vanilla custard powder without using ice cream maker. Enjoy making this at home and treat your kids with the home made stuff during this summer holidays.
  • Milk – 2 cups + ¼ cup
  • Vanilla custard powder – 2 tbsp (heaped)
  • Condensed milk – 2 tbsp
  • Sugar – 3 tbsp
  • Butter – 1 tsp

  1. Mix vanilla custard powder in ¼ cup of warm milk without any lumps and keep aside.
  2. Heat 2 cups of milk and bring to boil. Add sugar and stir till the sugar dissolves completely.
  3. Add the custard + milk mix to the boiled milk and stir continuously in simmer without forming lumps.
  4. Once the milk gets thickened forming a glossy appearance, switch off. This will take about 5 minutes. By this time, the mix would be in thick dosa  batter consistency.
  5. To this add the condensed milk & butter and mix everything well. Allow it to cool completely.
  6. Transfer the contents to a freezer safe bowl and freeze it for about 4 hours.
  7. After 4 hours, scoop out the ice cream in a mixer and blend it nicely. Transfer the contents to a bowl and again freeze it for 3 hours.
  8. Repeat the churning process for about 2 -3 times in a gap of 3 hours.
  9. Finally freeze the ice cream for about 8 hours or overnight.
  10. Take out the box from the freezer and keep in room temperature for about 5 minutes. Scoop out the ice cream in a serving bowl.

Enjoy every scoop of vanilla custard ice cream topped with your favourite toppings.
  • If you have a hand mixer, take out the frozen bowl and blend with the mixer in medium speed until the mixer becomes creamy & freeze it again. Repeat for 3 -4 times in a gap of 3 hours.
  • Don’t increase the quantity of custard powder as it hardens the ice cream.
  • You can increase or decrease the quantity of sugar as per your preference.
  • If you don’t have condensed milk, skip and add some extra sugar to compensate the sweetness.
  • You can also use fresh cream to give extra creaminess.
  • You can use chopped nuts, tutty fruity, cherries, choco syrup, etc as toppings.
  • Ice cream can be frozen for a week.

Tags: How to make ice cream with custard powder? How to make ice cream without ice cream maker?, Ice cream using custard powder, Vanilla custard powder ice cream, Ice cream without ice cream maker, How to make ice cream at home without ice cream maker? Creamy ice cream recipe, Ice cream with vanilla custard powder 
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Friday, April 10, 2015

Indian Style Pasta | Quick Pasta | Easy Masala Pasta

Indian Style Pasta | Quick Pasta | Easy Masala Pasta is a simple pasta recipe and it is really a blend of many tastes. This is ideal for any meal with some salads or can be served as it is for light meal. I love pasta for its beautiful shapes and its versatility to adapt to any kind of flavours & tastes. Of all I like the bow-tie shaped called Farfalle, but I couldn’t find any in nearby stores which I frequently. At last I got this Elbow shaped (Chifferi Rigati).

Coming to my pasta recipe, I tried this pasta on last Sunday for breakfast. Normally I prefer Sunday breakfasts to be simple to make them ready in a few minutes. Most of the times, it would be some toast, sandwich, upma, porridge etc. Because, only during Sundays, my son & hub will have the privilege of waking up at their own time. I too have my own time, only on Sundays, enjoying every sip of my hot tea while reading the newspaper without any disturbance since I keep following my regular wake up time even on Sundays.. J So as per Sunday breakfast standards, I thought of making this pasta quite simple with minimal ingredients. I boiled the pasta and kept it ready. When everyone was ready for their breakfast, I started preparing the dish & got it finished in 10 minutes. My son & hub enjoyed it hot but I had to take it cold due to photo session. Anyways, I liked it cold. I’m sure this mild sweet, spicy version of pasta will frequent my Sunday breakfast menu. What about you?
To boil pasta:

  • Pasta  – 1 cup
  • Water – 3 cups
  • Oil – 1 tsp
  • Salt – 1 tsp
To prepare simple pasta:

  • Oil – 1 tbsp
  • Garlic (crushed) – 1 tbsp
  • Green chilli (finely chopped) – 1 No.
  • Onion (finely chopped)  – 1 No.
  • Tomato (finely chopped) – 1 No.
  • Carrot (chopped) – 1 No.
  • Red chilli paste – ½ tsp
  • Sweet & sour sauce – 1 tsp
  • Spring onion – 3 stalks
  • Pasta mix – 1 tbsp
  • Salt –to taste

  1. Boil 3 cups of water, bring it to boil.  Add  a pinch of salt, oil & pasta and cook until soft. Drain in a colander,  run through cold water and keep aside. You can keep ¼ cup of pasta boiled water for future use.
  2. Keep the veggies ready. Chop the white part of spring onion finely & keep aside.  Roughly chop the green part for garnishing.
  3. In a non stick pan, heat oil and add crushed garlic. Sauté till the garlic becomes golden brown in colour.
  4. Add the finely chopped onion & sauté till it becomes translucent.  Add the white part of the spring onion and sauté for a while.
  5. Add tomato and sauté until it becomes mushy & creamy.
  6. Add carrots, salt  and sauté in high flame for 2 minutes.
  7. Add the red chilli paste & sauce and sauté for a while.
  8. Add ¼ cup of  plain water or reserved pasta boiled water and stir well.
  9. When everything comes together, add the pasta and toss everything well.
  10. Finally add pasta mix and garnish with spring onion green stalks.
Hot, spicy pasta is ready to eat with sweet & sour taste…


  • If you don’t have pasta mix, add some oregano and pepper powder. If you don’t have both, don’t worry, add some chopped cilantro & pepper powder.
  • If you like this to be sweeter, add some honey/ sugar while adding sauce.
  • You can add any veggies of your choice.
Tags: simple pasta recipe, sweet pasta recipe, sweet & spice pasta recipe, Pasta using sauces, pasta with Italian spice mix, how to cook pasta?, Breakfast recipes, simple breakfast recipes, Breakfast recipes with pasta, sweet & sour pasta recipe 
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Wednesday, April 8, 2015

Coconut Rice | Thengai Sadam | Grated Coconut Rice | Kobbari Annam

Coconut Rice | Thengai Sadam | Grated Coconut Rice | Kobbari Annam is one of the traditional variety rice in South India. It is prepared by seasoning the cooked rice with fresh coconut gratings. It is one among the variety rice like tamarind rice/pulihora/puliyodharai, lemon rice, curd rice and usually prepared for festivals like Kaanum Pongal, Aadi Perukku, Valai Kaappu/Seemandham, etc. All these   are not only festival rice varieties but ideal for lunch box & lazy holidays too. On the whole, coconut rice takes a special place as it is easy to prepare for moms and tasty to relish for kids when paired with suitable spicy curry.
My son also loves this flavourful rice and prefers to have this not only in his lunch box but sometimes on Sundays too. I would happily accept his offer whenever I have a stock of fresh grated coconut on hand.

Last Sunday, he suggested making coconut rice on seeing me grating the coconut and here comes the recipe.
Cooked rice – 2 cups
Ghee | Coconut oil – 1 tbsp
Salt to taste
For seasoning:

Ghee | Coconut oil – 1 tbsp
Mustard – 1 tsp
Bengal gram dhal | Kadalai Paruppu | Channa dhal – 2 tbsp
Green chillies (Finely chopped) – 2 Nos
Red chilli (break into 2) – 1 No.
Curry leaves – few
Coconut gratings – ¾ cup to 1 cup
Cashew nuts / Groundnuts– as needed
Salt – as  needed for seasoning
Wash rice and cook with enough water & salt until soft but not mushy.
Allow the cooked rice to cool. When it is warm to handle, sprinkle ghee/coconut oil and mix well without breaking the grains.
In a kadai, heat ghee/oil and splutter mustard seeds.
Add channa dhal & cashew nuts/ groundnuts and fry till they become golden brown. 
Then add both chillies, followed by curry leaves.
Finally add coconut gratings and sauté till the moisture in the coconut dried up without changing its colour. Switch off.
Add required salt to the seasoning, mix everything well. Remember we’ve added salt while cooking the rice too. Add accordingly.
Add the cooled rice to the seasoning and mix everything well.
Tasty, flavourful Coconut Rice is ready to enjoy! We had this yummy coconut rice with spicy potato fry and tasted divine.
I’ve used Ponni boiled rice, you can use any good quality raw rice too.
It is always good to eat fresh coconut and hence I prefer the coconut gratings to be sauted for few minutes without changing much of its colour. If you plan to have it after some hours,  it’s better to sauté for more time to avoid spoiling of coconut.
Adding ghee/coconut oil gives a nice flavour to the rice. You can also use any cooking oil.
It is always better to use salt while cooking rice for preparing any variety rice as it adds taste to the rice grains. If you don’t want, you can skip and add the required salt for the dish at the last step.
Tags: Coconut rice recipe, How to prepare authentic coconut rice at home?, Rice variety, Festival recipes, Traditional coconut rice recipe, rice with coconut recipe, Thengai choru recipe, Thengaai saadham,  kannum pongal recipes, Aadi perukku recipes, Aadi 18 recipes, valaikaappu recipes, Seemantham recipes, Variety rice recipes, traditional variety rice recipes, Lunch box recipes, Yummy lunch combo, Coconut rice with potato fry, Easy lunch box recipes, easy rice variety, simple coconut rice, coconut rice with coconut gratings, Kobbari Annam recipe, Ugadhi recipes
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Sunday, April 5, 2015

Pallipalayam Chicken Fry | Pallipalayam Chicken Masala

Pallipalayam Chicken Fry | Pallipalayam Chicken Masala is one of the simplest chicken recipes, yet a tasty side dish for rice as well as roti. This pallipalayam chicken is a specialty from Kongu Nadu and my recent addition to chicken recipes after having tasted at the restaurant Junior Kuppanna. This restaurant is very famous in Erode and serves the best dishes from kongu cuisine and they opened their branch in our neighbourhood 2 years ago. Since then I have been getting good feedback from my friends & colleagues that they serve the best non-veg items. Many people are visiting this restaurant from far off places but we never have visited it though there isn’t any specific reason. Very recently, Sundar and I went to this restaurant and my hub wanted to try something with less masala & oil. The waiter over there suggested this Pallipalayam chicken. I asked for the preparation and he explained a bit. I was really surprised to note that there was no trace of oil as we generally find in these types of recipes in other restaurants. We enjoyed the dish with hot chappatis & it tasted yum.

This dish has an interesting story behinds its name. Pallipalayam is a small town in Erode and the workers over there, mostly carpenters, had to camp in nearby towns for weeks to attend their jobs. In that case, they used to prepare this dish which needs minimum ingredients to have some food on the go. Since this dish originated from the people of Pallipalayam, it is named as Pallipalayam Chicken. 
Here we go for the recipe.
Chicken (without skin)– ½ Kg
Shallots (finely chopped) – 5 Nos.
Garlic (finely chopped) – 3 tbsp
Turmeric powder – ¼ tsp
Salt to taste
For seasoning:
Oil – 3 tbsp
Fennel seeds – ½ tsp
Red chillies (broken into 2) – 10 Nos.
Curry leaves – few
Clean, wash and cut the chicken into medium size pieces.
In a non stick pan, heat oil and season with the items given “For Seasoning”.
Add the finely chopped garlic and fry till it gets golden brown & releases a nice aroma.
Then add finely chopped onion and fry till it turns golden brown.
Now add chicken pieces, turmeric powder & required salt and combine everything well. Cook with the lid covered in medium flame for about 15-20 minutes stirring in between.
No need to add water as the chicken releases water while cooking. If the dish dries out, add a handful of water.
When the chicken pieces are done, add some curry leaves and switch off & serve.
Tasty Pallipalayam Chicken is ready to serve. It can be served with any rice dish, sambar, rasam, curd etc or with rotis. Today we had this kongu special chicken dish with  dhal, rasam & curd.
Coconut pieces can be added at the end which I've not added.
Spice for this dish is totally from red chillies. You can increase / decrease the quantity as per your taste. You can also add some chilli powder & reduce the quantity of red chillies.
I’ve prepared this dish using chicken with bone. You can use boneless too. My suggestion is to use with bone as it is tastier.
Tags: Pallipalayam chicken fry recipe, Pallipalayam chicken masala recipe, Kongu special Pallipalayam chicken recipe, Kongu special chicken recipes, Kongu Cuisine, Kongu Nadu Special Recipes, Kongu recipes, Pallipalayam chicken recipe, Restaurant style Pallipalayam chicken recipe, Junior Kuppanna Special Pallipalaym chicken recipe, simple pallipalaym chicken masala recipe, pallipalayam chicken recipe with bone, pallipalayam chicken dry masala recipe, Kongu special pallipalayam chicken masala recipe, pallipalayam chicken (dry) recipe, Pallipalayam chicken story, How to prepare Junior Kuppanna special pallipalayam chicken at home? Simple chicken recipes. 
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