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Vaanga Samaikkalaam

Thursday, October 7, 2010. Chicken legs - 4. Red chili powder - 2 tbsp. Juice of one lemon. Salt - to taste. Thick curd - 2 tbsp. Ginger garlic paste - 1 tsp. Coriander powder - 1/2 tsp. Cumin powder - 1/2 tsp. Pepper powder - 1/2 tsp. Kasthoori methi - 1/2 tsp. Turmeric powder - 1/2 tsp. Red food color - 1/8th tsp(optional). Make deep slits on the chicken legs. Mix lemon juice, chili powder, salt and apply it on the chicken legs and on the slits and marinate for 15 to 20 mins. Serves - 3 to 4 people.

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Vaanga Samaikkalaam | vaangasamaikkalaam.blogspot.com Reviews
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Thursday, October 7, 2010. Chicken legs - 4. Red chili powder - 2 tbsp. Juice of one lemon. Salt - to taste. Thick curd - 2 tbsp. Ginger garlic paste - 1 tsp. Coriander powder - 1/2 tsp. Cumin powder - 1/2 tsp. Pepper powder - 1/2 tsp. Kasthoori methi - 1/2 tsp. Turmeric powder - 1/2 tsp. Red food color - 1/8th tsp(optional). Make deep slits on the chicken legs. Mix lemon juice, chili powder, salt and apply it on the chicken legs and on the slits and marinate for 15 to 20 mins. Serves - 3 to 4 people.
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1 vaanga samaikkalaam
2 simple and delicious
3 tandoori chicken
4 ingredients
5 method
6 first marination
7 second marination
8 posted by
9 kirthi
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Vaanga Samaikkalaam | vaangasamaikkalaam.blogspot.com Reviews

https://vaangasamaikkalaam.blogspot.com

Thursday, October 7, 2010. Chicken legs - 4. Red chili powder - 2 tbsp. Juice of one lemon. Salt - to taste. Thick curd - 2 tbsp. Ginger garlic paste - 1 tsp. Coriander powder - 1/2 tsp. Cumin powder - 1/2 tsp. Pepper powder - 1/2 tsp. Kasthoori methi - 1/2 tsp. Turmeric powder - 1/2 tsp. Red food color - 1/8th tsp(optional). Make deep slits on the chicken legs. Mix lemon juice, chili powder, salt and apply it on the chicken legs and on the slits and marinate for 15 to 20 mins. Serves - 3 to 4 people.

INTERNAL PAGES

vaangasamaikkalaam.blogspot.com vaangasamaikkalaam.blogspot.com
1

Vaanga Samaikkalaam: July 2010

http://vaangasamaikkalaam.blogspot.com/2010_07_01_archive.html

Tuesday, July 27, 2010. Make 2 large pizzas. All purpose flour - 3 cups. Active dry yeast - 1 packet(2 1/4 tsps). Warm water - 1 cup (100 to 105 F). Sugar - 1 tsp. Salt - 1 tsp. Olive oil - 2 tbsp. Mushrooms - thinly sliced. Bell peppers - chopped. Pine apple - chopped. Mozarella cheese - generous amount. Add yeast and sugar to the warm water and mix well to dissolve the yeast. Keep covered for 10 mins and you will see a froth on the top. Use your hands and knead well for 10 mins. View my complete profile.

2

Vaanga Samaikkalaam: October 2010

http://vaangasamaikkalaam.blogspot.com/2010_10_01_archive.html

Thursday, October 7, 2010. Chicken legs - 4. Red chili powder - 2 tbsp. Juice of one lemon. Salt - to taste. Thick curd - 2 tbsp. Ginger garlic paste - 1 tsp. Coriander powder - 1/2 tsp. Cumin powder - 1/2 tsp. Pepper powder - 1/2 tsp. Kasthoori methi - 1/2 tsp. Turmeric powder - 1/2 tsp. Red food color - 1/8th tsp(optional). Make deep slits on the chicken legs. Mix lemon juice, chili powder, salt and apply it on the chicken legs and on the slits and marinate for 15 to 20 mins. Serves - 3 to 4 people.

3

Vaanga Samaikkalaam: Tandoori Chicken

http://vaangasamaikkalaam.blogspot.com/2010/10/tandoori-chicken.html

Thursday, October 7, 2010. Chicken legs - 4. Red chili powder - 2 tbsp. Juice of one lemon. Salt - to taste. Thick curd - 2 tbsp. Ginger garlic paste - 1 tsp. Coriander powder - 1/2 tsp. Cumin powder - 1/2 tsp. Pepper powder - 1/2 tsp. Kasthoori methi - 1/2 tsp. Turmeric powder - 1/2 tsp. Red food color - 1/8th tsp(optional). Make deep slits on the chicken legs. Mix lemon juice, chili powder, salt and apply it on the chicken legs and on the slits and marinate for 15 to 20 mins. Hi, thanks for visiting my...

4

Vaanga Samaikkalaam: March 2010

http://vaangasamaikkalaam.blogspot.com/2010_03_01_archive.html

Monday, March 15, 2010. Cook time - 30 mins. Serves - 3 to 4. Coarse rava - 1 cup. Sugar - 1 cup or as per taste. Ghee - 1/2 cup. Cardamom powder - 1 tsp. Cashewnut - 7 to 8. Raisins - 7 to 8. Water - 2 1/2 cups. Orange food color - 1/4 tsp. Heat the non-stick pan. Add 1 tsp ghee and fry the cashewnut till golden brown. Add raisins and once it puffs up remove and keep aside. In the same pan, add rava and fry till light brown. Remove from the pan. Add water to the same pan and give it a boil. Slowly add w...

5

Vaanga Samaikkalaam: November 2009

http://vaangasamaikkalaam.blogspot.com/2009_11_01_archive.html

Monday, November 30, 2009. Basmati rice - 1 cup. Frozen peas - 1/2 cup. Coconut milk - 1 cup. Green chilies - 5. Onion - 1/2 medium (sliced). Ginger garlic paste - 1 tsp. Fennel seeds - 1/2 tsp. Cumin seeds - 1/2 tsp. Bay leaf - 1. Water - 1 cup. Salt - to taste. Oil - 2 tbsps. Ghee - 1 tsp. Wash and soak the rice for 15 mins. Heat oil and ghee in a pressure cooker. Add bay leaf, cinnamon, cloves, cardamon, fennel seeds, cumin seeds and fry for 30 secs. Serve hot with any kurma. Tuesday, November 24, 2009.

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Vaanga Samaikkalaam

Thursday, October 7, 2010. Chicken legs - 4. Red chili powder - 2 tbsp. Juice of one lemon. Salt - to taste. Thick curd - 2 tbsp. Ginger garlic paste - 1 tsp. Coriander powder - 1/2 tsp. Cumin powder - 1/2 tsp. Pepper powder - 1/2 tsp. Kasthoori methi - 1/2 tsp. Turmeric powder - 1/2 tsp. Red food color - 1/8th tsp(optional). Make deep slits on the chicken legs. Mix lemon juice, chili powder, salt and apply it on the chicken legs and on the slits and marinate for 15 to 20 mins. Serves - 3 to 4 people.

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