Full GOAT Gravy / VILLAGE FOOD FACTORY

VILLAGE FOOD FACTORY

Country Chicken Rooster Chicken Curry Nattu Kozhi Kuzhambhu Preparation/ Modern Village Food Recipes

Country Chicken Rooster Chicken Curry Nattu Kozhi Kuzhambhu Preparation

 
plz like my fb page https://www.facebook.com/daily1recipe
for more recipes
Easy Grilled Chicken Prepared with a Tin by Grandpa in my Village / Modern Village Food Recipes
https://www.youtube.com/watch?v=Z-Hvh...

2.5 year old Cute baby making chapati roti / Modern Village Food Recipes/Village food factory/
https://www.youtube.com/watch?v=dEsve...

Beef Fry with Gravy (2 in 1)
https://www.youtube.com/watch?v=hS_ma...

Subscribe my youtube channel

Modern Village Food Recipes

 

Easy Grilled Chicken Prepared with a Tin by Grandpa in my Village / Modern Village Food Recipes

Organic Grilled Chicken Prepared by 90 age Grandpa in my Village very easy cooking with a Tin healthy village food with village style nature cooking in nature location

for more recipes
Country Chicken Rooster Chicken Curry Nattu Kozhi Kuzhambhu Preparation/
https://www.youtube.com/watch?v=jNE63...

Subscribe my YouTube channel Modern Village Food Recipes

CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING

2 sm. whole chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water

 With sharp knife, remove skin and excess fat from chicken breasts.  Cut each breast in half, along breastbone; remove breastbone.  From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside.  In medium bowl, combine carrots, zucchini, salt and poultry seasoning.  Spoon about 1/2 cup mixture into each pocket; secure with toothpicks.  In 10 inch skillet, place chicken, sprinkle with bouillon.  To skillet add water, over medium high heat, heat to boiling.  Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender.  Remove toothpicks.  Makes 4 servings, 180 calories per serving. 

KALLUMAKAI/CHIPPI APPAM/STUFFED MUSSELS

Well Cleaned Fresh Mussels with shell - 10 nos
Roasted rice flour - 1 cup
Coconut -½ (finely grated)
Cinnamon - 2-inch piece
Small onion - 5 nos
Chilli powder - ½ tsp
Turmeric powder - ¼ tsp
Fenl powder - ½ tsp
Salt - to taste
Method
Crush small onions, chilli powder, turmeric powder and fenl powder and grind them up to a fine masala mixture.
Mix the grated coconut with roasted flour and masala mixture.
Add boiled water and salt to the mixture and knead it well. Mix the dough so well as to avoid any lumps. The consistency of the dough is kept solid. This dough forms the filling.
Now clean the chippi well. Scrap off unwanted matter that sticks on to the shells.
Split the chippi and stuff it with the filling that has been already prepared.
Steam for 10 minutes and is ready to serve when its slightly warm

KALATHAPPAM

Ingredients

Doppi rice - 1 cup
Coconut - ½ (finely grated)
Jaggery - ¼ kg
Ghee - 4tsp
Cardamom - 5 nos(optional)
Small onion - 2 nos
Method
Wash and soak rice for at least 1 hour and then grind it.
Add jaggery to ½ cup of water. Allow it to melt in flame and obtain the syrup.
Filter the syrup.
Mix the grounded flour, grated coconut and the jaggery syrup. Add crushed cardamoms if preferred.
To the cooking pan pour 4 tsp of ghee and sauté pieces of small onions.
When the onion changes colour, put the prepared mixture to it.
Cook it closed for 5 minutes.
Put off the fire and cover the pan and bake it or subject it to a hot dhum (hot coal can be placed under and over the pan and kept for 5 minutes).
Cut in to pieces when warm and is ready to be served.