Tandoori Chicken(Grilled)

Ingredients

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.

Chicken Sausage Fry With Vegetables

Ingredients

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.

Tomato Rice with Chicken Flavour

Ingredients

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.

Broken Wheat/Sooji Gothambu Paayassam

Ingredients

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. 

Pleated Wheat Porotta

Ingredients

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.

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.

Ingredients

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.

Grapes Juice

Ingredients

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.

Capsicum Thoran

Ingredients

Green Capsicum: 4

Shallots: 5

Mustard seeds: few

Curry leaves: few

Turmeric Powder: ¼ tsp

Salt: needed

Coconut Oil: 3tbsp

Grinding

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.

Kheema Dosha

Ingredients

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.

Cherry Jam

Ingredients

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.

Baked Chicken with Vegetables

Recipe Source: My Healthy Happy Kitchen

Ingredients

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.

Kovakka Sambhar

Ingredients

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

Roasting

Grated coconut: 1 cup

Garlic cloves: 2

Curry leaves: few

Asafetida powder: ¾ tsp

Shallots: 4

Tempering

Coconut oil: 2tbsp

Mustard Seeds: 1tsp

Cumin seeds: ½ tsp

Curry leaves: few

Method Of Preparation

Roasting

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.

Sambhar

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.

Tempering

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.

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Olive Focaccia

Ingredients

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.

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Sharkkara choru/Jaggery Rice

Ingredients

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

Chicken Piralan/Dry Fry

Ingredients

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

Soya Chunks Tikka

Ingredients

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

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Chicken Biriyani 2

Ingredients

Marinating Chicken

Chicken: 1800gms

Chilli powder: 1tbsp

Turmeric Powder: 1tsp

Garam Masala: 1tsp

Salt: needed

Oil: needed for frying chicken

Rice

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

Masala

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.

Masala

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.

Rice

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.

Layering

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.

Serving

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.

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