Kozhi ada is a tasty crispy snack, having spiced chicken stuffed in a crispy wrapper.This can be made with beef instead of chicken as well.
Make a soft dough out of maidah, using ghee, little salt and water. Keep it aside.
Cook the chicken,Adding salt, a pinch of turmeric powder, and pepper powder.Mince the cooked chicken properly.
Heat oil in a pan, and saute onions till it becomes golden brown. Add curry leaves, and ground ginger, garlic and green chilllis paste.
When the onion starts getting golden brown, add a little turmeric powder, red chilli powder, garam masala, and salt to taste.
Once all the spices are blended well in the mixture, add the minced chicken.Saute this on low heat, till the mixture is fully dry.Switch off the stove.
Roll out small thin discs out of the dough.Add required chicken filling on one side and fold it from the other side.Seal the edges together in a pattern to form a crescent shape.
Heat oil in a pan, and add the adas one by one, and fry on medium heat till slightly golden colour.
Note : The oil should be on medium heat.If it's too hot, the dough will be only cooked on the outside, and if it's too low heat, the adas will be too oily.
More delicious recipes and a friendly bunch of Home Cooks awaits you. Take a look
More Recipes similar to Kozhi Ada ( Chicken Hot pockets )
A flavorful and easy to cook dish with a huge yum factor, guaranteed to make you fall in love with it in the first bite. :) You can do this dish with any sort of keema (minced meat) you would like - chicken, mutton or beef. Frozen vegetables are optional. Without it the dish would taste just as well. The one shown in the pic is done using minced beef. P.S. I use a mix of sunflower oil and ghee to make this dish. However, if you are not the calorie conscious type you can use only ghee otherwise just stick to your normal cooking oil. (Although using a bit of ghee would go a long way in enhancing the flavor of the dish)
Meat/Chicken/Fish and other non-veg biriyani preparations have always been more popular than vegetarian biriyani. But today's recipe is a delicious vegetarian biriyani preparation made with cauliflower. For those of you who think, a vegetable biriyani can never be tasty, this dish will prove you wrong! Wholesome and packed full of flavour, it is definitely a treat to your tastebuds. Now, you don't have to break your head thinking of what to serve your vegetarian friends, here is a perfect one pot veggie meal! Please make sure you refer my notes on how to cook ghee rice in an extremely easy way.
I otherwise call this Red Chicken Curry for it's brilliant red gravy. Chicken curry well flavored with spices. This recipe is my own evolved kinda curry. It can be prepared very easily. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian breads.
The concept of the Biriyani came from Persians. Originated in Persia it was brought to India by travelling Iranian merchants. It is a flavored rice dish made with alternating layers of rice and meat. The meat is cooked separately in a thick sauce/curry/gravy and then arranged between layers of rice and the whole assembly is then cooked very slowly to infuse flavors throughout the dish. Over time, a distinctive difference developed between the Biriyani as it is served in North India (that is only a slightly modified version of the Persian original) and that in the South, especially, Kerala and Tamil Nadu, which, has been significantly modified to suit the Southern Palate. Biriyani is an informal meal, typically eaten family style with the whole family gathered around a giant plate piled high with flavored rice and flavorful meat. That's a fantastic way to eat it, everyone digging in, laughing and enjoying the meal.