Direction for use: Marinate 1kg of Chicken with 1tbsp Ginger-Garlic paste, 1 tbsp Lemon juice and Salt for about 30 mins. Heat 50 ml of edible oil in a kadai. Sauté 3 Green Chilies and 1/2 kg of Onions until golden brown. Add 1 tbsp ginger Garlic paste and 50g of Nalangu Chicken Masala, and sauté for another 3-5 minutes. Add 300g of Tomatoes and sauté for another 10 minutes. Add the marinated Chicken pieces and cook for 10 minutes. Add 100g of Coconmt paste, Water, and Salt as required, and cook on low flame until the Chicken is tender. Serve the Chicken curry garnished with chopped Coriander leaves.
Direction for use: Nalangu Garam Masala is a mixture of various spices. Adding 10grams Nalangu Garam Masala in veg and non-veg recipes will give a delicious and aromatic flavour.
Ingredients:Chilli, Coriander, Dry Ginger, Cassia, Cassia leaf, Cloves, Black Pepper, Star Anise, Fennel, Cumin, Black Cardamom & Salt
Direction for use: Separately boil 150 g of Toor dhal. Heat 1tbsp of edible oil in a Pan, Temper Mustard, Green Chilies & Curry Leaves. Add small Onions and Potatos cook for 5 minutes. Add 1 spoon Nalangu Sambar Powder and saute for 2 minutes. Add 2 chopped Tomatoes (Tamarind juice is optional) & 200 g of mixed vegetables of your choice, Salt as Required, cook it on a low flame. Add the boiled dhal and cook on low heat for 10 to 15 minutes. Garnished with chopped
coriander leaves. Delicious Sambar is ready.
Direction for use: By Using Nalangu Kulambu Chilli Powder you can make delicious Kara Kulambu, Vathal Kulambu, Puli Kulambu, Fish Curry, Karuvattu Kulambu, Egg Curry & Fenugreek Kulambu.
