For a varutharacha kozhi curry, a naadan chicken meat will be the best tasting one than the broiler chicken. Naadan chicken needs more cooking time than broiler chicken. I was not aware of the different breeds /types of chicken, other than broiler and naadan /desi chicken. Now there is something called english chicken, where the meat is more like naadan chicken meat and need more cooking time and this meat is really good for making a curry like this.
Monday, September 20, 2010
Wednesday, September 15, 2010
I popped some pop corn and thought of sharing it here with all of you. Smeared with some utterly, butterly delicious butter and seasoned with salt, it's good to go. Now you can flavor the pop corn as to your taste. Add chili powder to make it spicy, sprinkle grated Parmesan cheese to make it cheesy. Whatever it is, there is one ingredient, that add a lot of flavor to the pop corn and that is the coconut oil. I remember watching food network channel, where they mentioned to use coconut oil to get the same taste to the pop corn that is made at the movies.
1/2 cup - Corn Kernels
3 to 4 tbsp - Coconut oil
2 to 3 tbsp - Butter
Salt to taste
1 ) Use a cooker or a heavy bottom utensil with tight lid to make the pop corn. Heat coconut oil in the cooker. Let the oil heat up on medium- high heat. To test if the oil is hot enough for the kernels to pop, add 2-3 kernels to the oil and once it pops, the oil is ready.
2 ) Add the kernels to the cooker and close with a tight lid. Once the kernels starts popping, shake the cooker back and forth to evenly pop the kernels. Once the popping slows down, turn off the stove. Transfer the pop corn to another big enough utensil. Melt butter and pour over the pop corn, toss, sprinkle salt to taste. Toss well to get the butter and salt evenly on all corns.
Now enjoy this home made pop corn.