Easy Virudhunagar Chalna
The Salna of Virudhunagar is an improvised version of the Salan which is popular in Mughlai cuisine and usually served along with Mughlai Biryani. The Virudhunagar Salna however is served more as an accompaniment for the famed Virudhunagar Crispy Parottas. It is spiced mildly but cooked with a lot of onions which provide a sweetish tinge along with a little coconut milk which gives it a distinct flavour.
Crispy Chicken Mix
With rapidly changing lifestyles and increased global travel there is an ever changing consumer palate for different cuisines from around the world. While some regional dishes are nationally popular there are national dishes that are popular locally. Likewise there are internationally popular cuisines that are popular nationally and regionally such as Chinese and also fast food made popular by global QSR chains.
Sambar is probably the most popular dish of Tamil Nadu. Sambar is a versatile dish that can be prepared and consumed for all meals from breakfast to dinner. The traditional Tamil Nadu breakfast is never complete without idli sambar, dosa sambar, vada sambar or pongal sambar. A good lunch thali is never complete without sambar and rice with an assortment of vegetables, appalam (papad) pickle and curd (yogurt).
ABOUT THILLAI’S MASALA
Thillai’s makes everyday cooking easy and fun. We understand that life can get pretty hectic and cooking can seem to be chore.
Surprise guests for dinner? No problem with Thillai’s.
Kids are hungry and need to cook something quick? No problems with Thillai’s You’re a foodie but don't know how to cook? No worries when you have Thillai’s Love to cook but are short of time? Stay calm and cook with Thillai’s
With Thillai’s everyday meals become so much more fun with our easy with our Easy range single serve packs that offer a range of cooking mixes based on regional Tamil Nadu cuisine.
Regional Dish Recipes
Chettinad Chicken Mix
- Use 2 tablespoon of Thillai’s ChettinadMasala for 1 kg, of meat.
- Fry chopped onions, tomatoes etc., in edible oil along with Thillai’s Chettinad Masala.
- Add a little water, salt to taste and cleaned mutton / chicken pieces and boil the mixture for 20 minutes.
- For a light gravy, add tomato puree and water as required
- Cut 1 Kg Chicken into small bite sized pieces.
- Add 50g Thillai’s Chicken 65 Masala to 1kg of Chicken pieces.
- Mix well by rubbing the masala into the Chicken pieces.
- Set aside for 30 minutes.
- Heat oil in a pan on slow flame & fry the Chicken pieces till they turn into a pleasant red colour.
- Garnish with Lemon juice, fresh Coriander & Onion rings.
- No need to add salt, masala contains salt.
- Take 200 gms chicken pieces (with bone or boneless).
- Measure 1 Tablespoons (20g) of Thillai’s Crispy Chicken Mix into a small bowl and add water Pour remaining dry chicken mix into a wide plate.
- Dip the chicken pieces into the wet mix and then coat with the dry mix until the chicken piece is fully covered with dry mix.
- Heat oil in a frying pan until hot (160ºC) and fry the chicken pieces until golden brown (Approx. 4 min).
- Serve hot. No need to add salt.
- Meera Kannan
I recently tried the Easy Karaikudi Milagu Rasam powder and was amazed by the authentic flavor and taste. I used to believe that the packed powders taste very old and typical.. But today I have changed my opinion. All the masalas - easy biryani mix, chicken curry even the Chilli powder smells and tastes very authentic and fresh! Interestingly these masalas are vegetarian and hence I used it with soya and cauliflower instead and the dish was totally licked off by the family.
Being a vegetarian initially had the apprehension to try vegetarian masalas which had non-veg flavour names ;). I received similar appreciation from my friends. After the food was prepared realized that taste was purely authentic and unique... They were 100 % vegetarian too.
- Chandra Mohan
Tried the chettinadu chicken and pallipalayam chicken, came out very tasty Excellent taste, highly recommend pallipalayam and Madurai mutton fry masala. Interestingly these masalas are vegetarian and hence I used it with soya and cauliflower instead and the dish was totally licked off by the family. Thank you Thillai masala for giving us the authentic regional flavors of Tamilnadu.