Ingredients 4-5 cloves 4-5 small onions, whole, peeled and cut in cross at the top 1/2 kg Chicken, curry cut 1 medium sized onion, diced 5 garlic cloves, mashed roughly 2 tsps Garam Masala 2 tsps Coriander Powder 2 tsps Cumin Powder 3 Tsps Chili Powder 1 Tsp Turmeric Powder Salt to Taste 3-4 tsps Pepper Powder 4 Chilies green, slit lengthwise 1-2 tsps Kachampuli, depends on the pungent scale you like. (you may add lemon juice or vinegar, tamarind for the sourness, although it is not an...

1 large brinjal, halved and sliced 4 garlic pods, sliced thin 1 medium sized onion, sliced 2 tomatoes, diced 2 inch ginger, grated 1 tsp mustard seeds 1-2 tsps turmeric powder 1tbsp Ketchup 2-3 green chilies, slit lengthwise A pinch of chili powder Method Saute onions and garlic, once golden, add mustard seeds, and let them pop. Add turmeric, ginger and stir fry for 2-3 mins Add tomatoes and let them cook on low flame. In 6 mins add the brinjal slices and chilies. After a few minutes add...

This is probably the easiest recipe that we have eaten growing up. My mum made this as a party starter snack and back in the early 90s, boneless chicken was unheard of. Chicken with bone was deep fried and chewed on excitingly. Over the years, dad added curry leaves and garlic to the frying oil along with the chicken. Now, enjoyed with rice and dal, this koli (chicken) fry is best eaten fresh off the wok. Ingredients 1 kg Chicken with bone (smaller than curry cuts) or Chicken boneless (curry...