Saturday, June 30, 2012

Tandoori Chicken(Grilled)

Chicken: 1000gms
Eastern Tandoori Chicken Masala: 4tbsp
Ginger-Garlic paste: 2tbsp
Lemon Juice: 3-4tbsp
Curd: 2-3tbsp
Salt: needed
Olive Oil: 3tbsp
Method Of Preparation
Cut the chicken to 6 or 8 pieces. Wash and make slits on it. Darin and keep this aside.
In a bowl add tandoori chicken masala, ginger garlic paste, lemon juice, curd and salt.
Mix well with hand.
Add chicken pieces to it and marinate chicken to about 3-4 hours.
Pre heat the oven and grill the chicken to about 35 minutes.
In between brush the chicken pieces with olives to avoid the chicken pieces being dry.
Apply olive oil vigorously and put in convection mode at 200 Deg C to about 7-10 minutes. ( to get a burnt effect, be careful not to burn it :) keep an eye on it while in convection mode )
Serve hot.

Friday, June 29, 2012

Chicken Sausage Fry With Vegetables

Chicken Sausage: 1 pack
Kashmiri Chilli powder: 1 ½ tbsp.
Meat/Chicken Masala: 1tbsp
Onion: 2
Capsicum: 1
Carrot: 1
Tomato: 1
Coriander leaves: needed
Salt: if needed
Oil: 6tbsp
Method Of Preparation
Cut the chicken sausage into round pieces.
Cut onion, capsicum, carrot and tomato into cubes.
In a bowl add chilli powder, meat masala, salt if needed and 2tbsp oil.
Mix this with hand and add chicken sausage and chopped vegetables, mix well with hand. Marinate this to about 1 hour.
Heat 4 tbsp oil in a wide non stick pan, add the marinated sausage mix to it.
When it is well heated put in low flame and stir occasionally till you get it done, it will take around 15-20 minutes.
When done add chopped coriander leaves and switch off the flame.
Serve hot with chappathi/Roti.

Thursday, June 28, 2012

Tomato Rice with Chicken Flavour

Bhasmathi Rice: 2 cups
Onion: 1
Tomato: 3 big
Garlic Paste: 1tbsp
Ginger Paste: 1tsp
Lemon Juice: 2tbsp
Dry lemon:2
Maggi chicken cubes: 3
Cardamom: 4 pods
Cinnamon: 2 sticks (1”)
Cloves: 3
Bay leaves: 2
Chilli Powder: 1tbsp
Coriander powder: 1tsp
Garam Masala: 1tsp
Salt: if needed
Ghee/refined oil: 3-4tbsp
Method Of Preparation
Wash and soak basmathi rice for 45 minutes.
Heat oil/ghee in a pan and add cardamom, cinnamon, cloves and bay leaves.
Stir and add chopped onion, when onion turns transparent add ginger garlic paste.
Saute till the raw smell takes off.
Then add in garam masala, chilli powder and coriander powder.
Stir for a minute and add chopped tomato.
When tomato gets cooked add in 3 ½ cups water, lemon juice and chicken cubes to it.
When it boils add in dry lemon pieces and soaked and drained rice.
Add salt only if needed.
When it boils again, lower the flame and close with a lid.
Stir occasionally till you get the rice cooked and water is evaporated.
Serve hot with side dish of your choice.

Wednesday, June 27, 2012

Broken Wheat/Sooji Gothambu Paayassam

Broken wheat/Sooji Gothambu: 1cup
Jaggery: 350gms
Coconut Milk Powder: 1 cup
Water: 9-11 cups
Salt: a pinch
Dry ginger powder: ¼ tsp
Cumin Powder: ¼ tsp
Cardamom crushed: 6
Roasted Almond Flakes: few (can use cashews instead)
Roasted raisins: few
Method Of Preparation
Wash and soak broken wheat for 1 hour.  In a pressure cooker add soaked broken wheat and water. Cook for 3-4 whistles. Let the pressure release.
Meanwhile melt jaggery by adding little water and strain it to remove impurities.
Open the lid of pressure cooker and add the melted jaggery and a pinch of salt to it.
Let it boil and low the flame.
When it becomes thick add the coconut milk powder to it and stir well without forming lumps. (or you can dilute the coconut milk and add to it)
Then add dry ginger powder, cumin powder, crushed cardamom, roasted almond flakes and roasted raisins.

Note: The consistency of paayassam should not be too thick while hot as it will thicken while cooling. If thickens you can dilute coconut milk powder in warm water and add to it.  Can use 2 cup thick coconut milk powder instead of Coconut milk powder. 

Tuesday, June 26, 2012

Pleated Wheat Porotta

Wheat Flour: 2 cups
Curd/yogurt: 1tbsp
Egg: 1
Warm Water: needed (u will need around ¾ cup)
Salt: needed
Olive oil/any refined oil: needed

Method Of Preparation
In a bowl add wheat flour, salt, egg and curd.
Mix this well with hand, then add warm water as needed to prepare a smooth dough. Knead the dough for some time and apply 2tbsp olive oil and keep the dough in an air tight bowl for 1 hour.
After an hour take the dough and take the small ball from it, dust with flour and flatten to a thin round shape.
Apply oil on top of it.
Pleat it like a saree pleat (as shown in picture)

Then roll it into a round shape.Apply oil on top of it.

Flatten it to a round shape with a roller or you can do it with the hand too. (be careful not to make it too thin, let it be 1/4 “ thick, if you make it thin the porotta goes hard after cooking)

Heat a tawa, sprinkle some oil on it, place the flattened porotta on to it, Flip and cook till you get it done.

When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 porottas are between).do not beat them soo hard such as you break the porottas..:)
We are doing this, just to seperate the different layers.Remember this does not add anything to the taste.
Serve hot with desired curry.

Monday, June 25, 2012

Spicy Chanacha Maanga/Special Mango Pickle

This recipe required chanacha manga, the mango which is neither too ripe nor too raw. It is pickled/preserved by adding boiled and cooled water and salt and kept for days. Can use it as it is for rice or can make it spicy like the below recipe.
Uppilitta Chanacha Maanga*/SaltedLight sweet and Tangy Mango*: 2 mangoes
Shallots: 15
Dry Red Chilli: 8 (or as per tolerance)
Coconut Oil: 3tbsp

Method Of Preparation
*Take lightly ripe mangoes (chanacha maanga), cut it length wise. Take a clean and dry bottle add the mango pieces to it, needed salt and cover the mango with boiled and cooled water. Close with an air tight lid and keep in room temperature for 20 days.
Keep this for at least 15-20 days. (After 20days you can keep it refrigerated for months)

In a mortar add shallots and roasted dry red chilli and crush it with pestle well to make a coarse paste.
Take this paste into a bowl and add the mango pieces and coconut oil. Mix well with hand and serve with hot rice.

Sunday, June 24, 2012

Grapes Juice

Grapes: 500gms (preferably seedless)
Sugar: ¼ cup (as needed)
Chilled Water: 2glass
Lemon juice: 1 lemon
Method Of Preparation
In a blender add grapes, sugar, chilled water and lemon juice.
Blend well.
Strain and serve chilled.

Saturday, June 23, 2012

Capsicum Thoran

Green Capsicum: 4
Shallots: 5
Mustard seeds: few
Curry leaves: few
Turmeric Powder: ¼ tsp
Salt: needed
Coconut Oil: 3tbsp
Coconut grated: ¼ cup
Garlic: 3 cloves
Ginger: ½” piece
Green Chilli: 3 (as per tolerance)
Method Of Preparation
Grind coconut coarsely by adding ginger, garlic and green chilli. Keep this aside. (Don’t add water while grinding)
Wash and remove the seeds of capsicum and chop into small pieces
Heat oil in a pan and splutter mustard seed and add chopped shallots and curry leaves.
When shallots turn translucent add turmeric powder and capsicum. Add salt too.
Close with a lid and put in very low flame.
When capsicum is ¾ done add the grinded coconut paste. Stir well and switch off the flame.

Note: don’t overcook the capsicum. After the flame is switched off don’t close with the lid till it is cooled.

Friday, June 22, 2012

Kheema Dosha

Dosha Batter: needed
Kheema/minced chicken: 300gms
Onion: 2
Ginger chopped: 1tbsp
Garlic chopped: 1tsp
Tomato: 1 small
Chilli powder: 1tsp
Meat masala: 1tbsp
Coriander leaves chopped: few
Salt: needed
Oil: 3tbsp

Method Of Preparation
Heat oil in a pan, add chopped ginger and garlic, sauté for a while and add chopped onion,
When onion turns slight brownish add in chilli powder and meat masala. Sauté and add tomato.
When tomato gets cooked,add washed and drained kheema.
Add in salt and stir.
Close with a lid and stir occasionally.
When kheema is done switch off the flame.
Heat a non stick tawa, add a ladle full dosha batter and spread thin to a round shape.
Put in low flame, and take out when dosha is cooked.
Add kheema in the middle and fold dosha,.
Serve hot.

Thursday, June 21, 2012

Cherry Jam

Cherry: 250gms
Cloves: 3
Sugar: 175gms
Lemon juice: 5-6tbsp
Method Of Preparation
Wash the cherries and add it into the pressure cooker.
Add 31/2 cups water and keep on flame.
Wait for three whistles and switch off the flame.
Let the pressure release and let it cool and mash well and take out the seeds from it.
Then add sugar and cloves and again keep on flame without closing the lid.
Stir occasionally and when it starts thickening, add lemon juice and start stirring frequently till you get the consistency.  (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)
Switch off the flame when done.
When cooled, store in an air tight bottle.

Wednesday, June 13, 2012

Baked Chicken with Vegetables

Chicken: 900gms
Chicken Cubes: 2
Chicken Tikka Masala: 2tbsp
Lemon: 1
Potato: 2
Capsicum: 2
Carrot: 2 (I used onion instead of carrot)
Beans: few
Olive oil: 3tbsp
Butter: 1tsp (to grease the baking bowl)
Method Of Preparation
The original recipe called for the whole chicken, I used chicken pieces.
Cut and wash the chicken thoroughly.
Cut potato, onion/carrot, capsicum and beans and keep aside.
In a bowl, take chicken tikka masala, chicken cubes (powder the chicken cubes), olive oil and lemon juice. Mix well with hand.
Marinate the chicken with the above prepared masala. Keep aside for 3-4 hours.
Take a greased baking bowl spread the potato pieces at the bottom and spread the onion and capsicum and beans pieces on top of it.
Then arrange the chicken pieces on top of it.
Bake in preheated oven at 1800C to about 45-50 minutes.
Once it is cooked remove from the oven and cover the bowl with aluminum foil and again bake to about half an hour more.
Delicious Chicken is ready to serve.

Note: You can check out Asiya’s Space , she has given it so clearly with step by step clicks.

Tuesday, June 12, 2012

Kovakka Sambhar

Lentils/Parippu: ¼ cup
Ivy Gourd/ Kovakka: 2 cups (chopped length wise)
Turmeric Powder: 1tsp
Chilli Powder: 1tbsp
Coriander powder: 2 ½ tbsp.
Onion: 1 big
Tomato: 3
Green Chilli: 2
Salt: needed
Grated coconut: 1 cup
Garlic cloves: 2
Curry leaves: few
Asafetida powder: ¾ tsp
Shallots: 4
Coconut oil: 2tbsp
Mustard Seeds: 1tsp
Cumin seeds: ½ tsp
Curry leaves: few
Method Of Preparation
Heat a pan and add grated coconut, shallots, curry leaves, garlic and asafetida.
Roast till coconut becomes slight brown color.
Switch off the flame and grind this to a smooth paste. Keep aside.
In a pressure cooker add washed lentils, add enough water and let it cook for 2 whistles.
Wait for the pressure to release.
When pressure releases add in chopped ivy gourd, onion, tomato, green chilli, turmeric powder, chilli powder, Coriander powder and salt.
Cook for another 2 whistles.
When pressure releases, check the consistency and add the grinded coconut paste.
Stir and when it starts to boil switch off the flame.
Heat oil in a pan, add mustard seeds when it splutters add cumin seeds and curry leaves.
Transfer to the prepared Sambhar.
Serve hot with rice, dosha or Roti.

Sending to Kerala Kitchen Event hosted by Julie, started by Rose and Ria

Monday, June 11, 2012

Olive Focaccia

Wheat Flour: 2cups
Yeast: 1tsp
Sugar: 1tsp
Salt: needed
Olive oil: 2tbsp
Warm water: 1 ¼ cups (or as needed)
Green Olives: needed
Egg white/milk: for brushing

Method Of Preparation
In a bowl add sugar, yeast and ¼ cup luke warm water. Wait for 5-8 minutes till it gets fermented.
In another bowl take wheat flour and salt.
Then add the fermented yeast, olive oil and warm water and knead to form soft dough (the dough should not be too sticky or too hard, consistency is somewhat sticky dough)
Wait for 45 minutes-1 hour or till the dough double its size.
Take the dough and roll on a floured or oily surface.
Roll flat to a 2” thick dough. Brush the top with egg white. Press with fingers on top or prick with a fork. Spread the chopped olives on top of the dough.
Cover with a damp cloth and wait for another 15-20 minutes.
Meanwhile preheat the oven.
Bake at 1800C to about 35-40 minutes.
Cool on a wire rack
Slice and serve.

You can replace the wheat flour to All purpose flour to get it more softer. With wheat flour itself was soft and delicious.

Sunday, June 10, 2012

Sharkkara choru/Jaggery Rice

White Rice/Pachari: 1 ½ cups
Jaggery: ½ kg
Salt: a pinch
Cardamom: 4
Jeera Powder: 1tsp
Coconut Grated: ¾ cup
Method Of Preparation
Wash and cook the rice in a pressure cooker by adding 2 ½ cups water. After 1 whistle put in low flame for about 10-15 minutes and switch off the flame.
Meanwhile melt the jaggery by adding ¼ cup water and strain the impurities.
When the pressure releases open the lid and switch on the flame and add melted jaggery and stir well.
When boils put in low flame, add salt and stir occasionally till it becomes thick. It will take around 5 - 10 minutes.
Now add crushed cardamom and jeera powder to it.
Stir well and switch off the flame.
Now add fresh grated coconut and serve.

Sending to EP Series hosted by Prathibha which is started by Julie at Erivum Puliyum
Sending to Kerala Kitchen Event hosted by Julie, started by Rose and Ria

Saturday, June 9, 2012

Chicken Piralan/Dry Fry

Chicken: 1000gms
Onion: 2 (medium Sized)
Garlic: 5 cloves
Ginger: 1” piece
Kashmiri Chilli Powder: 2tbsp
Chicken Masala/Meat Masala: 1 ½ tbsp.
Salt: needed
Coconut oil: 5-6tbsp + 2tbsp
Curry leaves: few
Method Of Preparation
Clean, cut and wash the chicken.
In a blender add onion, garlic and ginger and grind to a smooth paste.
In a bowl take the grinded mix, chilli powder, chicken Masala and salt.
Add chicken pieces to it and marinate the chicken to about 2 hours/.
Heat 5tbsp oil in wide non stick pan, add the marinated chicken pieces to it.
Stir in full flame till the chicken gets heated well.
Then close with a lid and low the flame (put in very low flame)
Then after 15 minutes open the flame, when you open the lid, you can see that the chicken produces water and it will be watery.
So increase the flame, keep the lid open and stir occasionally till the gravy becomes thick.
When the gravy becomes thick, switch off the flame and add 2tbsp coconut oil and curry leaves and keep the lid closed for 5 minutes, so that the aroma of fresh coconut oil and curry leaves goes all over the chicken.
Serve hot with chappathi, roti or rice.

Sending to Kerala Kitchen Event hosted by Julie, started by Rose and Ria

Friday, June 8, 2012

Soya Chunks Tikka

Soya Chunks: 1 ½ cup
Onion: 2 while frying+1 for marinating
Capsicum: 1 while frying+1for marinating
Tomato: 1 while frying
Coriander leaves:few
Oil: 4 tbsp
Marinade Masala to Grind
Onion: Half of 1 onion
Tomato: 1 small
Lemon juice: 2tbsp
Yogurt: 2tbsp
Kashmiri Chilli powder: 1 1/2tbsp
Garam Masala: 1tsp
Cardamom: 3 pods
Cumin seeds: 1tsp
Coriander leaves chopped: 3tbsp
Garlic: 3 cloves
Salt: needed
Method Of Preparation
Soak the soya chunks in hot water to about 20-25 minutes. Squeeze well while washing and wash thoroughly. Squeeze well and keep aside.
In a blender add onion, tomato, lemon juice, yogurt, Kashmiri chilli powder, garam masala, cardamom, cumin seeds, coriander leaves, green chilli, garlic and salt.
Blend this to a smooth paste.
Cut 1 onion and 1 capsicum into cubes
In a bowl take the blended paste, then add the soya chunks to it and mix well with hand. Then add the onion and capsicum cubes. Mix well again with hand.
Marinate to about 1 hour.
Cut the 1 onion, capsicum and tomato in cubes and keep aside.
Heat oil in a wide non stick pan, add in the marinated soya chunks.
Keep in low flame without closing the lid. Stir occasionally, till you get the gravy well coated with soya chunks and other veggies.
Keep stirring in low flame till you get it dry. Then add the onion, capsicum and tomato cubes.
Keep in medium flame to about 5 more minutes until all are well mixed.
Switch off the flame and add chopped coriander leaves.

Note: it is important to use a non stick wide pan. Soya chucks have the tendency to absorb more oil so use oil less oil

Sending to EP Series hosted by Prathibha which is started by Julie at Erivum Puliyum
Sending to Kerala Kitchen Event hosted by Julie, started by Rose and Ria

Chicken Biriyani 2

Marinating Chicken
Chicken: 1800gms
Chilli powder: 1tbsp
Turmeric Powder: 1tsp
Garam Masala: 1tsp
Salt: needed
Oil: needed for frying chicken
Basmathi Rice: 5 cups
Cardamom Pods: 5
Cloves: 5
Cinnamon Stick 1” piece: 4
Bay leaves: 2
Pepper corns: 1tsp
Carrot: 2
Cooked Green Peas: ½ cup
Salt: needed
Lemon: 1
Ghee: 1tsp
Onion: 10
Tomato: 5
Garlic paste: ½ cup
Ginger Paste: ½ cup
Green chilli: 8
Coriander leaves: 1 ½ bunch
Mint Leaves: 1 bunch
Chilli powder: 1tbsp+1tbsp
Biriyani Masala Powder: 1tbsp
Turmeric powder: 1tsp
Garam Masala: 2tsp+
Curd/yogurt: ¾ cup
Lemon: 1
Oil/Ghee: ¼ cup
For layering
Ghee: 2tbsp
Tomato: 3-4
Fried onion: 2 onions
Coriander leaves chopped: needed
Mint leaves Chopped: needed
Lemon: 1
Red Food Color: 1/4tsp
Garam Masala: needed
Method Of Preparation
Chicken Fry
Cut the chicken to big pieces, wash and drain
In a bowl take chilli powder, turmeric powder, garam masala and salt. Add chicken pieces to it.
Marinate to about 2 hours.

Heat oil in pan and fry the chicken pieces till it is ¾ cooked. ( don’t put the flame in low and cook, Put in normal flame cook till the all sides become brown)
Take out and keep aside.
Heat oil/ghee in a pan(u can use the same oil which u used for frying chicken), add chopped onion and salt, when onion turns brown, add ginger and garlic paste. Stir till the raw smells goes.

Add chilli powder, turmeric powder, biriyani masala, garam masala. Stir for a minute.
Now add the chopped tomatoes to it.
When tomatoes get cooked well, add chopped coriander and mint leaves.
Stir and put in very low flame and add curd to it, stir well and add chicken pieces and lemon juice to it.
Keep in low flame to about 10-15 minutes.
Switch off the flame and keep aside.

Wash and soak rice to about ½ an hour.
Boil enough water by adding salt, cardamom, cinnamon, cloves, bay leaves and pepper corns.
Add ghee and lemon juice to it.
When water boils add rice, when rice is 85% cooked add cooked green peas and carrot. And again when it boils for a minute drain the rice and keep aside.
Chop the tomatoes in round shape.
Take an air tight lid pan, Keep on flame and put in very low flame.
Add 1tbsp ghee to it. Rotate the pan.
Spread the round tomato pieces at the bottom of the pan.

Add the full prepared chicken masala on top of the tomato and spread evenly.

Sprinkle some fried onion, coriander leaves, mint leaves, and garam masala.
Then add the rice over to the masala and spread evenly.

Add ghee, lemon juice, Sprinkle some fried onion, coriander leaves, mint leaves, and garam masala.
In ½ tbsp. water, dissolve the food color and add to it. (this step is not at all necessary)

Close with a lid and increase the flame for 40seconds and put in low flame to about 35-45 minutes and switch off the flame.
Open the lid only after half an hour.
You can take the rice and masala separate and serve or you can take the rice from above and take the chicken pieces from it and again add the rice to it and mix the rice and masala well and serve with the chicken piece on top.

Sending to Kerala Kitchen Event hosted by Julie, started by Rose and Ria

Wednesday, June 6, 2012

Spicy Grilled Chicken

Chicken: 900gms (with skin)
Kashmiri Chilli powder: 2tbsp
Ginger: 1” piece
Garlic: 3 cloves
Green chilli: 1
Coriander leaves finely chopped: 2tbsp
Jeera/cumin powder: 1tsp
Cardamom: 3
Garam Masala: 1tsp
Curd: 1tbsp
Lime juice: ¼ cup
Salt: needed
Olive Oil: needed for brushing
Method Of Preparation
Wash and drain the chicken.
In a blender blend, garlic, ginger, green chilli, cardamom, garam masala, chilli powder, jeera powder, coriander leaves, curd, lime juice and salt.
Blend well to a smooth paste.
Marinate the chicken with the blended paste.
Marinate for 4 hours.
Preheat the oven and grill the chicken to about 45-50 minutes by brushing with olive oil in between to avoid the chicken from drying.
Serve hot.