Traditional Indian Food is a treasure trove of flavors, with a rich history of delicious non-vegetarian dishes. Traditional Indian Food has been a staple in many households, with popular dishes like Chicken Curry dominating the culinary scene in the 60s and 70s. Traditional Indian Food also showcases the healing properties of spices, as seen in Chicken Soup with Pepper, a comforting remedy for colds and coughs.
One of the most beloved Traditional Indian Food dishes is Angamaly Pork Fry, a spicy and savory delight from Kerala. Traditional Indian Food has evolved over time, incorporating various regional flavors and techniques. Traditional Indian Food remains an integral part of Indian culture, bringing people together through the joy of sharing a delicious meal.
1. Chicken Curry in the 60s and 70s
Let’s try making the chicken curry that we had in our homes in the 60s and 70s.
Ingredients
- 3/4 kg chicken
- 12 small onions
- 6 cloves of garlic
- 12 small pieces of ginger
- 12 grated chilies
- 1 tablespoon of cumin seeds
- 2 tablespoons of coriander seeds
- 6 cloves
- 5 cherry plums
- 3 stalks of curry leaves
- 3 teaspoons of coconut oil
- Salt
- 1 teaspoon of turmeric powder
- Half a cup of coconut milk
- A few coconut pieces
- A glass of water
Method
To make the chicken masala, pour a teaspoon of coconut oil into a pan and heat it. Add 10 grated chilies, a teaspoon of black pepper, a teaspoon of cumin seeds, 5 small pieces of coriander seeds, 6 Add cloves, 2 teaspoons coriander and fry them. Put them in a hot mixer and grind them. Now pour 2 teaspoons of coconut oil in a pan and after it is hot, add a small piece of ginger, 6 cloves of garlic, 12 small onions, 2 grated chillies and grind them well. After grinding them, add the chicken to it and add a teaspoon of turmeric powder, salt and the ground masala. Now add grated coconut and a stalk of curry neem leaves to it. After that, pour a glass of water, cover it and boil it. After adding half a cup of coconut milk and grind it well. After grinding it, add 2 stalks of curry neem leaves and stir for a minute. Chicken curry is ready.
2. Traditional Chicken Soup with Pepper
Traditional Indian Food has a long history of comforting soups, and one of the most beloved is Traditional Chicken Soup with Pepper. This soothing dish is made with tender chicken, black pepper, and a blend of warming spices that help to ease colds and coughs. In many Indian households, Traditional Indian Food like Chicken Soup with Pepper is a staple remedy during the winter months, providing warmth and nourishment to the body and soul.
Ingredients
- Chicken – 4 – 5 pieces
- Jumin powder – 1/4 teaspoon
- Garlic – 5 nos.
- Pepper powder – 1 teaspoon
- Turmeric – 1/4 teaspoon
- Red chillies – 10
Method
In a cooker, add chicken pieces with bones, garlic, crushed red chillies, turmeric powder, pepper powder, salt, add 2 cups of water and cook for three to four whistles. When the steam goes out, open the cooker and add curry leaves, coriander leaves, and a little oil. Healthy chicken soup is ready.
3. Angamaly Pork Fry
Ingredients
- Pork – 1 kg
- Garlic, chopped – 1 tablespoon
- Onion, chopped – 1 cup
- Ginger, chopped – 1 tablespoon
- Chili powder – 1 teaspoon
- Coconut flakes – 1/4 cup
- Turmeric powder – 1 teaspoon
- Mustard – 1 teaspoon
- Garlic powder – 1 teaspoon
- Vegetable oil – 2 tablespoons
- Curry leaves – 2 stalks
- Meat masala – 1 teaspoon
- Salt – as needed
- Black pepper powder – as needed
Preparation
Separate the ghee (white colored pieces) from the meat pieces. Wash them well, drain the water completely, transfer them to a pan and melt them on low heat. This melted ghee can be discarded. Combine the fried pieces with the uncooked pieces in a bowl and add the fried ginger, garlic, onion and coconut milk.
Add chili powder, turmeric powder, garam masala, meat masala and salt to this and mix. Add very little water. It is best to cook this in the oven. Pour coconut oil in a pan and add mustard and curry leaves to the chopped meat and stir well. When the water dries up, add pepper powder and if necessary, garam masala powder. Pepper powder is the main ingredient. If necessary, add more coconut milk when the mustard is broken. Fry well on low heat and serve.