Curry leaves is a must in Indian cooking, because of health benefits. Curry leaves is consumed in too many forms, mostly as a tempering ingredient in almost all the south Indian dishes, in chutney’s, may be deep fried as crisps along with deep fry like chicken 65, fish fry and so on. There is one more take on this curry leaves as Curry leaves powder commonly known as KARUVEPPILAI PODI in tamil / Karibevu pudi in Kannada.
This curry leaves powder / Karuveppilai Podi can be served along with steamed rice with a tbsp of ghee/gingelly oil, can be served along with idli and dosa with some gingelly oil. This powder can be prepared and stored in an air tight container and it stays fresh for months’ time, so that it will be easy to use. All it takes just 10 mins to prepare, but a life saver, that can be used for lunch or breakfast or dinner.
Curry leaves has too many medicinal health benefits as it is rich in calcium and vitamin A, the most common among them are our hair growth – this helps in dense hair growth, prevent hair fall and also delays hair greying. Let me share the recipe…
Ulundam paruppu / White lentils / Urad dal – 3 tbsp
Chicken 65 is one among the common food all over India, right from the star hotels till the street food it has placed its own signature. Been in blogging for almost 3.5 years, I wonder why I have not share the chicken 65 masala recipes? It was one of my followers who asked me for the recipe and this resulted in sharing this recipe with you.
Home made Chicken 65 Masala / Chicken 65 Masala
This Chicken 65 masala, can be used for Gobi 65, Paneer 65, Fish 65 and so on. Also, it has no artificial food color, ginger-garlic and preservative to masala, this can be used even during festival for preparing fried vegetable. Later during marination you can add ginger-garlic or food color as you desire.
This stays fresh for 2 to 3 months, when you store it in an air-tight container. Do not use wet hands or never keep it open for long time, so that the freshness of the aroma goes off. Let me share the recipe…
Dry Red Chillies / Vathal – 8 nos
Kashmiri or Byadagi Chillies – 5 nos
Coriander / Malli seeds – 2 tbsp
Cumin / Jeeragam seeds – 2 tsbp
Fennel / Sombu seeds – 1 tbsp
Maida / All-purpose flour – 3 tbsp
Rice flour – 1 ½ tbsp
Salt – 1 ½ tsp
Cinnamon – 2 no’s (1” inch stick)
Cloves – 5 no’s
Bay leaf – 1 no
Star Anise – 2 no’s
Cardamom – 4 no’s
Turmeric powder – ½ tsp (optional)
Making of Homemade Chicken 65 powder –
Dry roast all the above given ingredients together except the maida and rice flour.
Roast only for few minutes or until you get a wonderful aroma with the crackling sound of the spices.
Transfer it to a plate, let it sit aside, until it reaches room temperature.
Add the maida / all-purpose flour and rice flour to the same kadai, roast only in low flame.
Keep on stirring, make sure to roast it only for few seconds and not to burn it. (refer the video for the texture).
Transfer it to a plate, wait until it reaches room temperature.
Grind all these together to a fine powder with salt.
Sieve the ground powder to a plate, let it rest for 2 mins.
Transfer it to an air-tight container, once it reaches room temperature.
All the ingredients getting dry roasted
Maida / All-purpose flour and Rice flour getting fry roasted
Broth is prepared by boiling bones, meat, fish or vegetables in water, and these are commonly used in curry, gravies, soup and for steaming rice to add more flavor and taste to the dish. Broth can be prepared in bulks and can be refrigerated in a glass bottle once it reaches the room temperature. It stays fresh for 2 to 3 weeks.
Chicken Broth consumes time, almost 30 to 40 mins. You can also roast bones and add them to the broth which adds a different flavor with a dark color, this can be consumed as such like a soup, which is good for sore throat and cold. Let me share the recipe…
Chicken pieces (with bones and meat) – ½ kg
Onions – 1 no
Carrot – 1 no
Mint and Coriander Leaves – a handful
Cumin seeds – 1 ½ tsp
Black pepper – 1 tsp
Ginger – 2” inch stick
Garlic – 5 cloves
Water – 3 litre
Olive oil – 1 tbsp
Salt to taste
Making of Chicken Broth –
Peel and roughly chop the onions and carrot into pieces.
Heat water in a sauce pan, add the onions, carrot and coriander + mint leaves.
Crush the ginger, garlic, add it to the water. Cover and bring it boil.
Crush the cumin seeds and black pepper, add it to the water, let it boil.
Add the chicken pieces, cover and cook in medium flame for 15 mins.
Pour olive oil, remove the lid and cook in medium flame for another 20 mins.
Remove it from fire, bring it room temperature, strain the broth.
Transfer it to a glass bottle and refrigerate it.
Stays fresh for 2 to 3 weeks.
Note: You can also substitute chicken with lamb, fish and beef for the broth.