Chicken fry in kannada recipes

Coorg chicken fry

Coorg chicken fry

Add salt if required,tamarind pulp and cook the chicken completely. The main twist in the recipe is 'Kachampuli' paste which is also known as Coorg vinegar which is added in the final stage but I could not arrange it and I substituted it with our very own South Indianvinegar 'tamarind'
Tomato Chicken Curry

Tomato Chicken Curry

Fryminced onion till golden. Now add the chicken pieces and fry on high flame till chicken pieces turn opaque
Chicken Nuggets

Chicken Nuggets

Beat egg, roll the marinatedchicken pieces in maida mixture, dip in egg white, coat with bread crumbs and deep fry on medium heat till crisp and golden
Boneless chicken curry with chickpeas recipe

Boneless chicken curry with chickpeas recipe

when it is hot add chopped onion and fry until it turns to light brown in colour. Oil to fry. It is one of a healthy chicken curry, a rural Karnataka recipe popularly known as Hurida badu inKannada
Padma Pabda Fish Curry

Padma Pabda Fish Curry

Fryin heated oil till brown. Ingestion of this fish helps inincreasing cholesterol metabolism. Kannada
Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

cumin seeds, black peppercorns, red chillies, urad dal / white lentil, split pigeon peas / urad dal/ split chicken peas getting roasted All the lentils and spices roasted together curry leaves and garlic curry leaves getting roasted All the roasted ingredients together Roasted lentils and spices about to groind ground lentils and spices Ground lentils powder along with roasted curry leaves and garlic All together grounded to a fine powder Grounded powder spreaded over a plate Curry leaves powder recipe / Karuvepillai podi recipe
onion pakoda recipe - kanda bhaji recipe - south indian onion pakoda

onion pakoda recipe - kanda bhaji recipe - south indian onion pakoda

There are many varieties of pakodas like Palak Pakoda, Methi Pakoda (Which is popular by the name "Methi Na Gota" in Maharashtra), Mixed Vegetable pakoda, peanut pakoda, semiya pakoda, cashew pakoda, Chicken Pakoda, Fish Pakoda etc are the other variations
Traditional Nati koli Bussaru with chickpea recipe

Traditional Nati koli Bussaru with chickpea recipe

Rinse country chicken pieces twice or thrice in water, drain the water completely, Heat a pressure pan by adding little oil in it, when it is hot add chopped onion and green chilies and fry until onion turns to translucent