Kitchen Galatta 19-08-2015 Kadai Varuval, Chicken Fry, Moongil Arisi Dosai – Sun tv Show

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Kitchen Gallatta 19-08-2015 – Sun tv Show Episode
Kitchen Galatta | Dt 19-08-15 Sun tv Cooking Program
Kitchen Galatta, A Tamil Cookery Show, featuring preparation of Tasty, healthy and Mouth-Watering recipes by Star Chefs Meena Sudhir, Pazhanimurugan, Krishnakumari & Durga to make everyone cook world class foods in their homes.

Kadai Varuval,Chicken Fry,Moongil Arisi Dosai


Kadai Varuval


Chicken Fry


Moongil Arisi Dosai


Kitchen Galatta is a cookery show which presents a variety of delicious, mouth watering and healthy food prepared by celebrities and chefs. Today chef Palani Murugan gives us fried specialities like Kadai Varuval and Chicken Fry. In healthy cooking, Vijayakumari makes Moongil arisi dosai.

Kadai Varuval

Ingredients:
Kaadai, small onion, tomato, lemon, ginger-garlic paste, red chilli powder, coriander powder, garam masala, pepper, curry leaves, coriander leaves, salt, oil.
Method Of Preparation:
Heat oil in a pan, add ginger-garlic paste, curry leaves, salt and kaadai.
Cook well and keep aside.
Heat oil in another pan, add small onions, curry leaves, ginger-garlic paste, red chilli powder, coriander powder, garam masala, salt and tomatoes.
Add the cooked kaadai, pepper, lemon juice, coriander leaves and saute well.
Remove from heat and serve.

Chicken Fry

Ingredients:
Chicken, Happima mix, egg, lemon, red chilli powder, pepper, ginger-garlic paste, salt, oil.
Method Of Preparation:
In a bowl add ginger-garlic paste, red chilli powder, coriander powder, salt , lemon juice, egg and Happima mix powder.
Mix well and marinate the chicken in it.
Deep fry in oil and serve.

Moongil Arisi Dosai:
Ingredients:
Moongil arisi, urad dhall, fenugreek seeds, mint leaves, coriander leaves, salt, oil.
Method Of Preparation:
Soak moongil arisi for 4 hours.
Soak urad dhall and fenugreek seeds for an hour.
Grind every thing together with salt to make a batter.
Prepare dosa by sprinkling mint and coriander leaves on top and serve hot.