Puffed Rice Balls (Poriyunda)

One Thursday afternoon after lunch,my husband was telling me that he feels like eating something sweet. His first inclination was to go to our routine bakala downstairs and buy some icecream and my 2.5 year old son was seconding the idea in all smiles.  As it was scorching hot outside I told them to wait for 10 minutes and made this super easy delicious sweet dish. It quenched their sugar rush and made them happy. And ofcourse, if they are happy, I am too.

Ingredients

Puffed Rice - 4 cups
Jaggery - 3/4 cup grated
Water - 1/2 cup
Ghee to grease hands

Method:

Take jaggery in a kadai. Add in water and heat it so it is melted. Strain them

Add it back to the kadai and boil it..The mix will get dark and thick. Cook till the syrup reaches one string consistency (if you dip the spoon into the syrup and remove, the last drop falling from the spoon forms a string.
Now add in the puffed rice and mix well.
Immediately grease your hand with ghee.  take a healthy portion of the pori mix and press firmly and shape it into balls. Pack the balls tightly.

Mixed Fruit Shake

A very comforting and easy drink that anyone can make with whatever fruit is available in the house. A usual summer drink in our house. Come in from the hot sun and take a gulp of this magical cold drink and you will feel like heaven. And the good part is that it is no big deal. Tell your kiddos to do it and give yourself a break. Enjoy.

Ingredients

1 cup plain fat-free yogurt
1 cup ice cube
1 large mango, peeled, pitted and chopped
1 Apple sliced
1 banana peeled
2 tablespoon sugar

DIRECTIONS

Put yogurt, sugar, ice cubes and apple in a blender and blend until smooth. Now add mango and banana and blend again.
Pour into 2 tall glasses.

Vanilla Shake

It was something like a luxury drink during my childhood days.  I still remember how I used to order this one shake and wait  patiently with all discipline for it from big restaurants almost always accompanied by my friends. But now things  have changed. Ordering a vanilla shake from a restaurant seems to be an absurd idea now since it can be done quite easily in the comfort of our homes. So here you go.. an easy  Vanilla shake recipe perfect for the summers.

Ingredients

Vanilla ice cream - 2 cups
Whole milk - 1 cup
Sugar - 3 tbsp
Vanilla extract - 1/8 tsp
Cocoa powder

Directions

Step 1. Using a blender, mix all ingredients on high speed, until smooth.
Step 2. Stop blender, stir and blend again, if necessary to combine ingredients.
Step 3. Pour into two cups and garnish with Cocoa powder

Mughlai Chicken Biryani

Of all the biryani recipes that ive tried in my kitchen, this one is my personal favourite. I made this on the day of Eid and it was a huge success. Everyone liked the distinctive aroma of the spices and the perfect blend of cashews and almond paste and all the ground spices. It involves a little extra work when compared to the usual biryani recipes. But the outcome is worth all the effort. 

Ingredients

Chicken cut into small pieces 1 1/2 kg
Medium onions sliced 2
Garlic cloves, crushed 6
Ginger, ground 2 tsp
Yoghurt 1/2 cup
Tomatoes 1/4 kg
Green whole cardamom 10
Black whole cardamom 4
Black cumin seeds 2 tsp
Cloves 10
Black pepper 2 tsp
Cinnamon stick 2
Coriander powder 2 tsp
Salt 3 tsp
White pepper 1/2 tsp
Ground nutmeg 1 tsp
Green chilies chopped 2
Lemon juice 1 tsp
Oil 1/2 cup
Saffron, dissolved in a cup of hot milk 1 tsp
Rice 5 cup

Directions

Heat oil in a pan and add onions. Cook on medium-low heat until golden brown.
Remove onions and add chicken to the pan, stirring until brown.
Meanwhile, in a blender, add yoghurt and half of the cooked onion and garlic/ginger.
Blend and add to chicken also add tomatoes, cloves, black pepper, black cumin,cardamoms and a stick of cinnamon.
Add coriander powder, salt and white pepper.
Cook for half an hour on medium heat.Stir frequently.
When the water has dried up and the chicken is done, add nutmeg.
Boil rice in eight cups of water with salt and the remaining spices.
Cook approximately for 10 minutes.
Drain the water leaving the whole spices with the rice.
In a pan, make alternate layers of rice and chicken.
Add half of the lemon juice, remaining onions and the chilies.
Pour 1/4-cup oil on the top along with the saffron/milk mixture.
Place in pre-heated oven (350 degrees) for one hour.

Chocolate Coconut Hairpins

This is a healthy dish made with biscuits and coconut that we can make for our kids. The perfect blend of the outer biscuit layer with the sweet coconut filling, makes the dish an outstanding one.  It can also be made into rolls but for that the thickness of the filling as well as the outerlayer should be less. But you can try that as well. Enjoy.

Ingredients:

For Outer Layer:
Marie Biscuit or any Digestive Biscuits – 2 cups Powdered
Cocoa Powder – 2 to 3 tblspn
Powdered Sugar – 2 to 3 tblspn
Milk – 3- 4 tblspn or as needed

For  Inner Filling:
Butter – 50 gms
Cashews – 10 chopped finely
Desiccated Coconut – 1 cup
Vanilla Essence- 1tsp
Powdered Sugar – 2 tblspn

Method:

Start by making filling.. Take butter in a saucepan and melt it down on low heat.
Remove it from heat and add in cashews, coconut, vanilla and sugar and mix well.
Let it cool down to room temperature.

Now make outer layer. Take powdered biscuits, cocoa and sugar in a bowl and mix well.
Gradually sprinkle in the milk so that it forms a stiff dough. Don’t add too much of milk, else it will become sticky and won’t roll properly.
Now take a butter paper or foil.
Take the dough and spread it into rectangle shape about 1 inch thickness.

Put all the filling on top and press it firmly with back of spoon so that everything sticks. Take hold of one side and fold it firmly towards the other side and press.
Wrap it with foil or butter paper and put in fridge for 30 mins.
Now take a sharp knife and cut into equal portions.

Easy microwave marble cake pie

For all those who want to try your hand at baking for the first time,  pease try this easy microwave marble cake or marble cake pie. No professionalism needed, no baking expertise needed.  A perfect teatime snack which can be made without all the usual headaches like "will my crust be smooth, is it evenly cooked" etc etc. This one is exclusively for the new and amateur bakers out there.

Ingredients

2 eggs separated
160 ml milk
80 ml oil
300 ml cake flour
15 ml baking powder
Pinch of salt
150 ml powdered sugar
5 ml vanilla essence
15 ml sweetened cocoa mixed with 30 ml boiling water

Method

Spray and line a microwave ring tin.
In a dish add all the ingredients to except egg white and the cocoa mixture and mix well.
Whisk egg whites until soft peaks form and fold into cake batter.
Turn half the batter into prepared tin. add cocoa mixture and remaining batter in alternate pattern one after the other to the centre of the cake.
Place tin in microwave on high for 6 minutes, leave to stand in microwave for 10 minutes . Turn out on wire rack.
Allow to cool.

Arabic Rice Pudding

An easy and very tasty arabic pudding. This is just one of the many reasons why these people have a sweet tooth and we cant blame them for that. If this is their idea of an everyday simple pudding, I long to be in their shoes during their festive seasons when hundreds of such sweet dishes would be served.

Ingredients

1 cup of uncooked rice
3 cups whole milk, plus 3 tablespoons
2 cups water
3/4 cup granulated sugar
2 drops of vanilla extract
2 tablespoons rosewater
2 1/2 tablespoons cornstarch
Dried and roasted nuts

Method

In a large saucepan, combine rice and water and cook until tender (about 20 minutes). Add milk and sugar, turn the heat down to low and simmer, stirring occasionally to prevent sticking.

Simmer until creamy, approx. 45 minutes. Add remaining three tablespoons of milk, vanilla extract and cornstarch to rice and stir thoroughly. Add rosewater and bring to boil for 1 minute. Remove from heat and allow to sit for 5 minutes to thicken and transfer to serving bowls. Garnish with dried and roasted nuts.

Stuffed Chicken Bread Roll

I was very much apprehensive when i started the preparation of this dish. But once the dough came out perfectly, I became more confident. Cutting and shaping the dough was a happy task. The crust didnt came out as perfectly as i wanted it to be. But i'll make it better next time. The taste made up for all its flaws. My husband told me that it was even better than the bakery bought ones. So I'm happy and proud.

Ingredients

3 tablespoons butter
½ cup cold milk
2 tablespoons sugar
¼ teaspoon salt
1 large egg
2 teaspoons dry yeast
1 ½ cups plus ¼ cup all purpose flour
1 egg white
Spicy minced chicken (or any other filling of your choice)

Directions

Heat the butter in a large heavy pot. Turn off the heat.
Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved.
Crack the egg, add to the mixture and mix well. Add the dry yeast and let it all sit for 1 minute.
Add 1 ½ cups flour and mix well with the wooden spoon for about 1 minute. The dough will be very sticky.
Cover the pot and let it rise for 1 hour until it doubles in size.
Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
Deflate and fold the dough for another minute until it makes a smooth dough ball.
Place the ¼ cup flour on the cutting board and sprinkle with some flour. Transfer the dough ball to a dusted cutting board and divide into 6 equal parts. Put it on the dusted cutting board and roll it out with both hands. Cut or shape according to ypur desire and creativity, after kerping your stuffing of minced spicy chicken inside. When you shape the rolls, dust your fingers with some flour so the rolls don’t stick to each other.
Let it rise for 1 hour.
Preheat oven to 350° F for 5 minutes. Gently brush the rolls with the egg white and bake for 15 to 17 minutes until light golden brown.
Brush the remaining egg white onto the rolls. Bake another minute.
Remove it from the oven and serve hot.

Stuffed Meat Parotta

This one always reminds me of my school  days.  Me and ny friends used to go to this favourite hangout of ours called "Melting Corner" and order this always. The plate would usually be cleaned in seconds over a lot of gossips and secrets. Reminscing the good old days and all the fun i had with all my awesome friends. A perfect dish for breakfast, dinner or as an evening snack. Usually a no-fail recipe. Try this..

Ingredients

Dough
1 cup white flour
1 cup wheat flour
2 1/2 tbsps oil

For stuffing

1/2 Kg mince meat
1 1/2 tbsps ginger,garlic paste
Green chilly paste-1/2 tsp
Salt
Oil
2 Eggs
1 tbsp lemon juice
1 small onion chopped finely

Directions

Prapare Dough by mixing both type of flours in a bowl, add oil, knead flour into a soft dough (not very soft) using water. Cover and keep aside.
Wash meat ,squeeze out water, add ginger,garlic paste, green chilly paste, salt and lemon,mix and cook till all water dries up.
Add onions and eggs and garam masala. Mix well.
Make 7-8 balls of the dough and roll well, place 3 tbsps of meat and egg mixture in the middle, fold all four sides. Now roll it again to get the shape of a smooth paratta. We can see the meat and egg mixture embedded in the dough.

Heat griddle, place one paratha on it, put little oil on sides, reduce heat and cook both sides till golden brown. Cook remaining Parathas same way.

Mushroom Masala

Mushroom is an item that we buy in our house when we get absolutely fed up of all non-veg items. Lots of yummy dishes can be made out of it, provided you spent a good deal of time cleaning it properly. I take extra care for that by putting it in hot water with turmeric and changing the water a number of times.  It is Fleshy and juicy and very very tasty however way you prepare it. Todays dish is a simple mushroom masala which is a common side curry for chappattis and parottas.

Ingredients

1 ½ cups sliced  button mushrooms
¾ cup of chopped onions
½ cup of chopped tomatoes or tomato puree
1 sprig curry leaves or bay leaf
¼ tsp cumin seeds
½ tbsp. crushed ginger or ginger garlic paste
¾ tsp red chili powder
½ to ¾ tsp garam masala
1 tsp kasuri methi (optional)
2 tbsp. Oil
Salt to taste
Pinch of turmeric
To roast and powder or 10 cashews
2 tbsp. Peanuts
1 tbsp. Sesame seeds (optional)
1 tbsp. Desiccated coconut (optional)

Instructions

Wash  mushrooms, cut to desired size just before you cook as they discolor fast.Keep aside.
If using cashews, soak them for 10 minutes in water and make a thick paste. Or Roast the ingredients under to roast and powder them and set aside.
Heat oil in a pan, add bay leaf or curry leaves, cumin and let them splutter.
Add onions and fry till they turn golden, add ginger and fry till the raw smell goes off.
Add tomatoes or tomato puree, salt and turmeric, fry till the tomatoes turn mushy. if using puree then cook till it thickens.
Add the cashew paste or peanut powder. If using cashew paste, fry for about 3 to 5 minutes. If using peanut powder just fry for a minute.
Add water as required, mix well to remove lumps, bring it to a boil.
Meanwhile add oil to a pan, Cut & fry mushrooms on a medium flame for 2 to 3 mins, set aside.
Fry capsicums on a high heat for 2 mins.. off the flame and set aside
Once the gravy comes to a boil, add the mushrooms cover & cook for 2 mins.
Add garam masala & kasuri methi if using.
Cook for 2 to 3 mins or till the mushrooms are cooked. Do not overcook as they tend to become soggy very fast.

Chicken Murg Kabab

Kabab is my husband's favourite dish. I literally got fed up of him ordering Kabas wherever and whichever restaurant we went to. so i thought ill make him one at home. It came out perfectly and i had a hard time persuading him to wait until i clicked some photos of the dish. Happy that my preparation didnt make him lose his love for kababs.

Ingredients

250 gms chicken
1 tbsp curd
2 tbsp cornflour
1 inch ginger paste
1 tsp green chillies paste
8 cloves garlic paste
1 tbsp vinegar
1 tsp black pepper
2 cups ghee
Salt to taste

Method

Dilute the cornflour in 1 cup of water and keep the mixture aside.
Clean the chicken in normal running water and cut into medium size chunks.
Marinate with salt, black pepper and vinegar for about 15 minutes.
Add cornflour mixture, curd, ginger, garlic and green chillies.
Mix well and add 1 tbsp ghee.
Cover and refrigerate for about 8-10 hours.
Melt the remaining ghee in a pan.
Slowly add the pieces of chicken on high flame.
Fry until chicken pieces turn into golden brown in color.
Fry all the pieces of chicken until done.
Serve hot with chutney and salad.

Halwa

Ingredients

All purpose flour 1cup
Sugar 2 1/2cups
Ghee 1 1/2cups
Cardamom powder 1/2tsp
Food color(I used Green) 1/8tsp
Cashews(broken) 1/4cup
Almonds(broken) 1/4cup
Pista essence- few drops
Salt a pinch
Corn flour- 1 tbp

Method 

Mix maida,corn flour,salt and food color with 2-21/2 cups of water ,strain it and set aside.Keep a heavy bottom wide mouth pan on the stove top with half cup of water,dissolve the sugar and let it boil till it reaches single string consistency.
Once the sugar syrup reaches the consistency add in the maida mixture and pista essence and stir it vigorously till it cooks.

Now slowly add ghee with intervals and stir it continuously till the  mixture leaves the sides. Add the cardamom powder and turn off the stove. Fry the cashews and almonds in a tsp of ghee and add half amount of nuts to the halwa.
Grease a tray with ghee and sprinkle the remaining nuts on the tray.Now pour the mixture on the tray and allow it to cool.
Cut into desired shape with a greased knife.

Vanilla Cupcake

 A very common cupcake recipe. Cup cakes are a good substitute for actual cakes when you dont want to bake it in bulk.  Heres a  tip from my first trial. Please make sure that you fill the cups only three quarters full. Otherwise it would spill over.  When I first poured the batter into the cups, threequarters looked very less and I filled it up a little more. The result was a mess. So be cautious. So get ready to enjoy these simple and yummy cupcakes.

Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature

Directions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.

Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a rack and let cool, then remove the cupcakes to the rack to cool completely.

Easy Sponge Cake

A very common type of cake that would taste awesome if it comes out perfectly and sometines be an epic failure too. So dont take this one lightly. Confront it with a lot of patience and the rest is luck.  I like the egg flavour in a sponge cake the most. So I always try to put more eggs in it. The same can be made without eggs too. So get set. Cook.

Ingredients

3 large eggs
170gm self rising flour
3/4 cup granulated sugar)
3/4 cup margarine or soft butter
1 rounded teaspoon baking powder
Few drops vanilla extract

Method

Whisk together sifted sugar and margarine/butter with an electric whisk until soft and creamy

To the butter and sugar mixture add all other ingredients (sifted flour and baking powder)
Whisk the mixture again until it has all come together, forming a thick creamy batter. If your mixture does not fall off the back of a spoon easily - add a few drops of milk or water to slacken it to a thick but pourable consistency.
Pour the mixture into a pre-lined pan, level the top roughly
Place the cake in the middle of the oven at 170 celsius  for 30-35 minutes - Do not open the oven before thirty minutes.
If the cake is ready it should spring to the touch if you press it lightly on the top with one finger. If not, return to the oven for a few minutes then check again.
Take the cake is out of the oven, wait a few minutes for the tin to cool down. Carefully turn it out of its tin on a cooling rack until cool.

Classic Chocolate Cake

Ingredients

3/4 cup butter, softened
1  cup sugar
3 eggs
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup milk

Directions

In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured pan.
Bake at 350° for 35-40 minutes or until cake tests done. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or frost with your favorite frosting. Can be served with vanilla icecream.

Molten Lava Chocolate cake

Ingredients
1 stick unsalted butter
5 ounces bittersweet chocolate
1 Bar of White chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour

DIRECTIONS

Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the bitter chocolate . In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins.Bake for 2 minutes and then insert the bar of white chocolate towards the crntre of the cake. Bake again for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

Easy Melon 'n' Lemon Crush

Ingredients

Watermelon slice-2 cups
lemon juice -2 tbsp
Sugar-2 tbsp
Ice cubes-a few as required.

Method

Take a bowl ,put watermelon slice,sugar,ice cubes,mix well.
finally add lemon juice ,mix well.
transfer to serving glass.watermelon lemon crush is ready.

Butter Cookies

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

Method

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl  for about 6 minutes. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined to form a dough.

Roll the dough and cut it into required shapes and spread them on baking sheets, arranging slices about 1 inch apart.
Preheat oven to 375 degree.
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Let them cool completely.

Homemade Honey Chocolate

Ingredients

1 cup of Cocoa Butter
1 cup  Cocoa Powder
½ cup Honey
1 teaspoon Vanilla Extract

Instructions

Melt cocoa butter in a double boiler or a glass bowl on top of a small pan with an inch of water (make sure water isn't touching bowl) over medium heat.
When cocoa butter is completely melted, remove from heat and add cocoa powder, honey and vanilla extract..
Make sure all ingredients are well incorporated and smooth. At this point, make sure that no water or liquid gets in to the chocolate as it can cause the texture to get mealy! Be careful when having wet hands.
Pour the chocolate in to molds or onto a baking sheet lined with parchment paper or a greased pan to harden.
Let harden for several hours at room temperature and remove from molds. It can be kept in the refrigerator for many days.

Cinnamon Shortcakes

Ingredients

2 cups flour
1 teaspoon cinnamon
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄2 cup butter, cold
5 tablespoons sugar, divided
1 egg
1⁄4 cup milk
Cream filling- 3 tablespoon
Banana-1
Honey-2tbsp

Method

Preheat oven to 425°F.
Sift the flour, cinnamon, baking powder, and salt together into a bowl.
Grate the cold butter into the flour and mix 3 tablespoons sugar in lightly with your fingers.
In a separate bowl, mix the egg and milk together.
Add to the dry ingredients and stir to combine.
Make round balls and place onto a baking sheet.( or in cupcake moulds)
Brush with a bit of milk and sprinkle with the remaining sugar.
Bake for 10-12 minutes.
Cool slightly, split, and fill with the bananas or other fruit and cream. Pour honey over it.

Coffee Muffins

Ingredients

250g plain flour
75g sugar
75g dark brown soft sugar
2 teaspoons baking powder
2 teaspoons instant coffee granules
1 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1 egg
225ml milk
110ml vegetable oil
1 teaspoon vanilla extract

Method

Grease a muffin tin.
In a large mixing bowl, combine the flour, sugars, baking powder, coffee granules, cinnamon and salt.
In another bowl, combine the egg, milk, oil and vanilla. Fold the wet mixture into the dry mixture until just moistened - do not overmix! Fill prepared muffin cups 3/4 full.
Bake for 22-24 minutes or until a skewer comes out clean. Cool for 5 minutes before removing from tin to wire racks.Enjoy!!

Chocolate Cookies

Ingredients

1 1/2cups all-purpose flour
1⁄2 cocoa powder
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup butter
1 1⁄4 cups sugar
2 large eggs
1⁄2 teaspoon vanilla extract
Dates and nuts

Method

Preheat oven to 350 degrees Fahrenheit.
Grease 2 baking sheets with butter.
In a medium bowl, stir together the flour, cocoa, baking powder, and salt.
In a large bowl, beat the butter and sugar for about 3 minutes (until creamy). Make sure to scrape down the sides of the bowl!
Add one egg to the bowl and beat until blended. Then, add the second egg.
Add the flour mixture. Mix on low speed until blended.
Using a tablespoon, scoop up a rounded spoonful of dough.
Roll the dough into a ball using your hands.
Place the balls on the prepared baking sheet.
Space each ball of dough about 2 inches apart. Top it with date slices and nuts.
Bake cookies for 10 to 12 minutes, until crackled and puffed.

Vegetable Friedrice

Ingredients

Basmati Rice /Long Grain Rice : 2 cups
Spring Onions : 2 stacks (finely chopped)
Capsicum : 1/2 cup (finely chopped)
Green Chilies : 2 nos (cut lengthwise)
Ginger : 1/2 tbsp (finely chopped)
Garlic : 1/2 tbsp (finely chopped)
Soya Sauce :1 tsp
Vegetables (carrots,  cabbage and beans) : 1 cup (finely chopped) par boiled for 2 mins
Peas : 1/2 cup
Vinegar : 3/4 tbsp
Pepper powder : 1/4 tsp or as required
Salt to taste
Olive oil : 11/2 tbsp

How to make Vegetable Fried Rice:

1. Clean and soak the rice for about 20 minutes. Drain the water and boil the rice with water and a pinch of salt and cook until almost done. Rice gets cooked in its own steam when left covered. So it is best to leave it slightly uncooked.  When the rice is cooked, drain the water, add some cold water to it. Again drain it and keep aside.
2. Par boil the vegetables & peas for a couple of mins and keep it aside.
4. Heat olive oil in a large pan, once the oil is hot, add chopped garlic,ginger,green chillies,spring onion whites and stir fry for minute on high.
5. Add the parboiled vegetables and toss them on high heat for 3-4 mins.
6. Add salt and pepper powder and combine well, cook on high for a mintue.
7. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a minutes and mix well.
8. Add vinegar and soya sauce,toss everything on medium heat for a 2 mins.
9. Turn off flame. Garnish with chopped spring onion greens.

Prawns Biryani

Ingredients

For the rice:
Basmati rice - 3 cups
Water - 6 cups
Cardamom & clove - 6 each
Cinnamon - 1 medium size stick
Ghee - 3 tbsp
Lemon Juice - 3-4tbsp
Salt

For the masala
Prawns - ½ kg
Ginger garlic paste - 2 tbsp
Chilli powder - ½ tbsp
Pepper powder - ½ tsp
Onions - 3, chopped finely
Green chilli -5-6
Tomato - 2-3, chopped finely
Coconut - 1 handful
Coriander leaves - 1 handful
Curd - ½ cup
Cashews - 6-8 (soaked in 2 tbsp water),
Garam masala - 1 tsp

For garnishing
Cashews & raisins - 1 handful each
Onion - 1 medium, sliced finely
Coriander leaves
Ghee - 1 tbsp

Instructions
Rice preparation:
Wash and soak the rice in water for 25 minutes. Drain the water completely. Boil 6 cups water with half the quantity of whole masala & keep it aside. Heat ghee in a vessel/pan, splutter the remaining whole masala and add the rice. Fry the rice for around 5-7 minutes or until the rice starts cracking. Add the boiled water, lemon juice & salt. Cook till the rice is done and water is completely dried. Spread the rice in a tray & keep aside

Masala preparation

Marinate the prawns with 1 tbsp of ginger garlic paste, red chilli powder, pepper powder and salt and keep it for 2-3 hours in the fridge. Meanwhile grind together a handful of coconut & coriander leaves with a little water & keep it aside. Also grind the soaked cashews into a smooth paste.
Shallow fry the marinated prawns after the specified time. Once the prawns are fried, keep it aside and use the same oil to cook onions, remaining ginger garlic paste (1 tbsp) and green chilli. Once onions are fried well, add chopped tomatoes. Once the tomatoes are cooked, add curd, coconut, coriander leaves paste. Once it boils add fried prawns and cook in low flame for 5-6 minutes. Add the cashew paste & 1 tsp of garam masala. Mix well. Cook for 2 more minutes & remove from fire.
Heat ghee in a pan and fry the cashews & raisins. Remove them from the pan & in the remaining ghee fry the onions till it becomes golden brown. Drain the excess ghee in a paper towel & keep it aside.

Layering the Biriyani

Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of masala in the dish. On top of that spread some rice and make another layer. Again spread another layer of masala on top of the rice. Repeat the process until the masala and rice is finished. The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves in between the layers. Cover the dish with a wet cloth. Bake in the preheated oven for 25-30 minutes.

Chicken Biryani

Ingredients

250 g  basmati rice
4 tbsp vegetable oil
300 g onions, sliced
150 g onion, chopped
3 tbsp Biryani masala(if using)
( Or you can use chilly powder+pepper powder+garam masala+ coriander powder)
4 chicken breast (skin removed)
1 2 cm piece of cinnamon stick
3 bay leaves
5 green cardamom pods
1 pinch saffron strands (optional)
3 tbsp fresh coriander, chopped
1 tbsp mint leaves
1 pinch salt to taste
To serve
1 handful fried onions

Method

Wash the rice in several changes of warm water before leaving to soak in cold water for 20-25 minutes (if you have time).
Preheat the oven to 180C/gas 4 Gently heat the 4 tablespoons of oil in a frying pan and fry the sliced onions until golden brown. Drain on absorbent paper.
In the same oil, sauté the diced onion for 5 minutes. Once they are light golden brown add biryani masala. Add a little water to prevent the spices from burning, and stir well for a few minutes, or until you can start to see oil rising to the surface.
Add the chicken and pour in about 100ml of water. Leave the masala to cook for about 15 minutes, or until the meat is cooked through.
In the meantime, make the rice. Drain the soaked rice and bring around 2 pints of water to the boil in a pan.
Add the cinnamon stick, bay leaves, green cardamom pods and saffron (if using). Throw in the rice and stir well before seasoning the water well with salt and then drizzling in the remaining oil.
Allow to cook for 5 minutes before draining and dividing the rice into three equal portions. Check the chicken is cooked and the gravy has thickened before dividing into two equal portions.
Grease an ovenproof dish (such as a casserole dish) and layer the bottom with aromatic rice. Sprinkle with some chopped coriander, mint leaves and then spread a layer of chicken followed by another sprinkling of chopped coriander.
Repeat the layering until all the rice and chicken has been used. Seal the dish tightly with foil and a tight-fitting lid and pop in the oven for 10 minutes.

Vegetable Cutlet

Ingredients

Potato, small 2
Other mixed veggies 1/4 cup
Bread 2 slices
Garam masala 1/2 tsp
red chilli powder 1 tsp
Coriander leaves,chopped 3 –4 tblsp
Bread crumbs 1/2 cup
Egg-1
Salt As needed
Oil For frying

Method:

Pressure cook potato in a vessel and other chopped veggies together in another vessel for three whistles. Just sprinkle a tsp of water in the chopped veggies.
Peel off the skin and mash the potato and add other veggies to it. Make sure there is no water.
Tear the bread pieces and crumble it by grinding in a mixer.This step can be skipped and you can directly add to the veggies as well. But I prefer this way for even mixing.
Add it to the veggies along with garam masala,red chilli,salt and coriander leaves and mix together.
Make a well beaten egg mixture.
Make equal and desired shapes out of the veggies and set aside,I made it simple and round. Dip it in egg mixture  one by one.
Quickly take it out and coat both sides with the bread crumbs. Repeat the process for the rest and arrange in plate.
If you are pan frying then just drizzle with some oil over a hot non stick pan and arrange 4 at a time and cook in a medium flame both sides,until crisp.

Ariyunda (Rice Balls)

Ingredients:

Chemba rice or red rice- 1 cup
Grated Jaggery- 3/4 cup (adjust the sweetness to your needs)
Grated Coconut- 1/3 cup
Whole Cardamom- 2 no’s
Water- 3 tbsp

Instruction

In a skillet, roast the red rice over medium heat till it starts to give out the roasted smell about 5-7 minutes. Don’t over roast or burn the rice.
In a blender or a coffee grinder, grind the roasted rice to a fine powder without any grains.
In a blender, pulse the grated jaggery, grated coconut and cardamom.
In a large bowl, using your hands combine the ground rice,  jaggery, coconut and cardamom together. Crush any jaggery lumps in the mixture using your hands.
Add water to the mixture and combine well so that you could make small balls out of it.
Make small balls out of it. Tastes best when stored for some time.

Kerala Beef Curry

Ingredients

Beef Cubes-1/2 Kilogram
Onion Sliced3
Ginger Chopped1 Teaspoon
Curry Leaves Sprig 5
Water1 Cup
Green Chilli vertically slit4
SaltTo Taste
Coconut Oil
To Grind

Garlic Chopped1 Tablespoon
Ginger Chopped1 Tablespoon
Coconut chopped- 1/4 cup
Kashmiri Chilli Powder1 Tablespoon
Turmeric Powder1/4 Teaspoon
Coriander Powder1 Tablespoon
Fennel Seeds1/2 Teaspoon
Cinnamon1
Clove4
Cardamom3
Black Peppercorns1.5 Teaspoons

Method

Grind all items under "To Grind" to a paste.
Heat oil in a pan.Add sliced onion,ginger,green chilies, coconut pieced and curry leaves. Saute until onion turns translucent.
Add the ground masala and fry until oil starts to separate.
Add beef and mix well.Add water and salt to taste,cover and cook until beef is done to your liking.
Uncover and cook for few more minutes until gravy turns thick.

Kappa Vevichathu

Ingredients

Kappa (Tapioca) - 2 Nos ( Medium sized )
Turmeric powder - 1/2 tsp
Mustard seeds
Dry red chillies - 2-3 Nos
Curry leaves - 1 stem
Salt
Oil

For grinding

Grated coconut - 1/2 cup
Green chillies - 3-4 Nos
Dry red chillies -2 Nos
Garlic - 4 cloves
Shallots (Kunjulli) - 5-6 Nos
Cumin seeds -1/2 tsp
Turmeric powder -1/4 tsp

Method

First using a knife peel the skin of the tapioca. You have to remove both the thin brown color skin and thick pink color skin. Then wash it properly and cut it into medium size pieces.
Then cook the tapioca pieces by adding enough water, till the water starts to boil. Then drain the water and then again start cooking it by adding fresh water along with 1/2 tsp of turmeric powder and salt till the tapioca becomes soft.Then again drain it using a colander, but this time you have to drain it nicely and keep it aside.
Meanwhile grind coarsely grated coconut, green chillies, dry red chillies, garlic, shallots, cumin seeds and turmeric powder. Just 3-4 pulses in mixer grinder is enough. No need to add water.
Then transfer the cooked tapioca pieces to a pan and keep it in a very low flame. This will help in removing any water left in the tapioca pieces even after draining. Then add ground coconut mixture and using the back side of a wooden spoon, mash the tapioca pieces while mixing and remove from the flame.
Then heat oil in a pan and add mustard seeds. When it crackles, add curry leaves and dry red chillies and pour this to the cooked tapioca.
Enjoy kappa with spicy fish curry / beef curry / chicken curry.

Fish stir fry ( Meen Ularthiyathu)

Ingredients

Fish Fillets – 2 large
Tomato (chopped) – 1 large
Onion (diced) – 1 large
Ginger (finely minced) – 1 tbsp
Crushed Garlic (finely minced) – 2 small cloves
Green Chillies – 3 nos.
Curry leaves – A sprig
Chilly powder – 1/2 tsp (Alter according to your Spice Tolerance)
Fish Masala Powder – 1 tbsp (I used Eastern Fish Masala powder)
Pepper Powder – 1/2 tsp
Salt – to taste
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
For Marinating the Fish

Red Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
Turmeric Powder – 1/2 tsp
Black Pepper Powder – 1/2 tsp
Salt – to taste
Lemon Juice – 2 tsp

Preparation Method

Wash the fish fillets and soak it in water along with 1 tbsp lemon juice. Rinse and drain after 5 minutes.
Marinate the fillets with all the above ingredients and keep it aside for 10 minutes.
Microwave the fillets for 4-5 minutes. Alternatively, you can lightly cook it in a non stick skillet.
Shred the fish with a fork and keep aside.
Heat oil in a pan and splutter mustard seeds. Add onions and saute till translucent.
Add ginger, garlic, slit green chillies and curry leaves and saute for a few minutes.
Add tomatoes along with salt to taste and cook until soft and pulpy.
Reduce heat and add 1/2 tsp chilly powder, 1 tbsp fish masala powder, 1/2 tsp black pepper powder and saute for 2 minutes.
Add the shredded fish pieces and mix everything well.
Cover the pan and cook on medium low heat for 5-7 minutes till it is completely cooked and dry.

Canned Fish salad

Ingredients

2 5-ounce cans tuna(or any other fish) fish
2 to 4 tablespoons mayonnaise

1 table spoon tomato sauce

1 rib celery, diced small

1  onion, diced small
1 tablespoon lemon juice (from 1/2 lemon)
Chilly powder-1 tsp
Salt and pepper

Use a can opener to cut open the cans of tuna fish, but leave the lid in place. Holding the cans over the sink or a bowl, press the lid into the tuna fish and tilt the can to drain all the liquid. Remove the lids and transfer the tuna fish to a mixing bowl. Saute the onion and cool it. Add 2 tablespoons of mayonnaise, celery, shallot, tomato sauce, lemon juice, a sprinkle of salt, and a few cracks of fresh black pepper  and chilly powder to the tuna fish. Stir with a fork to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste

Fish Mollee

Ingredients

For Marination :
King fish  /Pomferts or any firm fleshed fish  : 2 medium sized
Turmeric Powder : 1 tsp
Lemon juice : 1 tsp
Salt to taste

For Gravy

Onion : 1 large (thinly, sliced)
Tomato : 1 medium (sliced)
Ginger : 1 inch piece (crushed)
Garlic : 2 cloves (crushed)
Black Pepper Powder : 1 tsp
Thick Coconut milk -1st extract /Onnampaal  : 1/2 cup
Semi  Thick Coconut milk - 2nd extract /Randampaal  : 1/2 cups
Thin Coconut Milk - 3rd extract /Moonampaal : 1 cup
Mustard Seeds : 1/2 tsp
Curry leaves : 2 sprig
Green chillies : 2-3 nos, slit
Lemon juice /Vinegar : 1 tbsp
Coconut Oil : 2 tbsp
Salt to taste

Method

1. Wash and clean the fish and pat dry it.
2. Marinade the fish with marinade ingredients listed above and set aside for 15-20 minutes.
3. Heat oil in a pan and slightly fry marinated fish pieces on a medium heat and keep it aside.
4. Heat a pan (preferably in 'Kalchatti' an earthen pot) and pour required coconut oil. 
5. Splutter the mustard seeds; add the ginger, garlic and saute for a minute.
6. Add the sliced onion, curry leaves, green chillies and saute till it becomes soft and translucent.
7. Add the tomatoes and saute for a minute.
8. Add the pepper powder and simmer the heat.
9. Add the Thinnest coconut milk/Moonampaal and salt and mix well.
10. Add the fried fish pieces carefully, cover and cook the fish. As the fish is half done while frying you just need to cook for another couple of minutes.
11. Now pour the 2nd extract - Semi thick coconut milk / Randampaal and hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy. Let it cook slowly for sometime till the fish completly absorbs it.
12. Remove the pot from the fire, pour the 1st extract- Thick coconut milk/Onnampaal; place it on low fire again for a minute and gently shake so that it gets mixe
13. Remove the pot from the fire and add some lime juice or vinegar. Top with some coconut oil in the end.

Kerala style naadan fish curry

Ingredients

Any Fish - 1 kg
Small onions(Kunjulli) - 1/4 kg
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Tomato (medium) - 2 nos
Turmericpowder - 1/2 tsp
Chillipowder - 2 tbsp
Corianderpowder - 1 tsp
Pepper powder - 1 tsp
Fenugreek(Uluva) powder - 1/2 tsp
Kudampuli- 3 pieces
Coconutoil - 4 tbsp
Mustardseeds - 1 tsp
Salt - As reqd

DIRECTIONS

Step 1. Clean the fish and cut into small pieces.
Step 2. Chop small onion and tomatoes.
Step 3. Roast turmeric powder, chilli powder, coriander powder, pepper powder and fenugreek powder together in a pan on low flame without oil to remove the raw smell and taste of these powders.
Step 4. Heat oil in a pan (traditional meen chatti is the best).
Step 5. Add mustard seeds along with ginger-garlic paste.
Step 6. When the ginger garlic paste is fried, add chopped small onion and saute till it becomes very soft.
Step 7. Add chopped tomatoes and mix it well.
Step 8. When the mixture reaches the consistency of a curry paste, add the roasted masala along with kudam puli, salt and required quantity of water and bring it to boil.
Step 9. Now add the fish pieces and mix it well.
Step 10. Cover it with a lid and cook it on a medium flame until the dish reaches the correct consistency.
Serve hot.

Fish in Coconut sauce (Thenga aracha meen curry)

 This one is a highly nostalgic dish which reminds me of my mom. She used to make this atleast once in a fortnight and the taste still tickles my tongue. Instead of kudampulli we can also use Raw mangoes or raw tomatoes.  For all those who are not used to this dish, please try it out. The taste is irresistible.

Ingredients

Fish - 500gms
Grated coconut - 1 cup
Red chili powder - 1.5 - 2 tea spoon
Turmeric powder - 1/4 tea spoon
Kudampuli - 2 medium pieces
Shallots - 4-5 nos chopped or half of a small onion
Garlic sliced - 6 cloves
Ginger sliced - a small piece
Green chili sliced - 3
Curry leaves - a handful
Mustard seeds - 1/2 tea spoon
Fenugreek seeds- 1/4 tea spoon
Salt to taste
Oil - 2-3 table spoon

Directions

Clean and cut fish
Clean and Soak Kudampuli in 1/2 cup warm water for 5-10 minutes.
Grind Grated coconut , red chilli powder, turmeric powder and salt to taste to a very fine paste by adding a little water. Set aside
Heat oil in a Pan - preferably a clay pot ( Manchatti) , or an ordinary cooking pan .
When the oil is hot add mustard seeds. When they pop add fenugreek seeds and fry for 30 seconds.
Add sliced shallots, ginger, garlic, green chiles and curry leaves. saute well for 3-4 minutes
Add the ground coconut paste and fry for a minute or two.
Add soaked kudampuli along with  water , salt to taste and combine well.
Add 1/4 -1/2 cup water more only if you need more gravy.
Add  fish pieces and cook covered for 15-20 minutes or till its cooked.
Uncover it, drizzle a little oil and a few more curry leaves over it and simmer for 5-8 minutes .

Fish Peera (Netholi)

Ingredients

Netholi fish - 250 gm
Grated coconut - 1/2 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Green chilly - 4 nos
Shallots - 5 nos
Fennel seeds - 1/2 tsp
Mustard seeds or Kaduku - 1/4 tsp
Curry leaves - 2 sting
Coconut oil - 5 tsp
Salt to taste
Kudampuli  - 1 piece
Water - 1 cup
Ginger  - 1 small piece (chopped)

Method

Clean the fish and wash it thoroughly.
Heat the Earthern pot (meenchatti). Add the cleaned netholi, chopped ginger, turmeric powder, salt, red chilly powder, kudampuli, 1 cup of water and mix well. Cover the meenchatti and cook for 5 minutes. After 5 minutes switch off the flame.
Crush the grated coconut, shallots, fennel seeds, green chillies together in a blender to make masala.
Heat coconut oil in a pan and add mustard seeds. When they splutter add curry leaves and crushed masala. Saute for 3 minutes.
Add cooked fish, salt and stir well. Cook for 5 minutes until the whole water content is dried up and switch off the flame.
Meen Peera Pattichathu is ready.

Kerala Style Naadan Chicken Curry

Ingredients

500gm of chicken pieces, with bone
1.5 cups of sliced onions
1 cup of chopped tomatoes
1 tbsp of minced ginger
1 tbsp of minced garlic
3/4 tsp of chilli powder (adjust to taste)
1/4 tsp of turmeric powder
1 tsp chicken masala
1 tsp garam masala
1 cup of grated coconut
2 tbsp of coconut pieces
2 cloves
1"piece of cinnamon 
A handful of curry leaves
4 tbsp of coconut oil

INSTRUCTIONS:

1. Heat oil in large pan and saute the onions, ginger, and garlic together. Using an iron wok will give the curry a deeper colour as you see in the pics above.

2. Meanwhile, dry roast the coconut until golden brown. Switch off heat and add the whole spices - fennel, cloves, cinnamon - and mix together so they get some heat from the coconut. Cool and grind to a smooth paste with water. Set aside.

3. Once the onions turn a dark brown, add the chicken masala, garam masals, turmeric, and chilli powder and fry for a minute. Then add the chopped tomatoes and saute for another minute.

4. Add the coconut paste, coconut pieces, and washed chicken pieces to the above mixture, top up with 1 cup water and cook covered on low flame for about 20 mins or the chicken pieces are cooked soft. If the gravy is too thick, you can add more water and bring to boil.

5. Add salt and curry leaves on top. Mix again.

Stir-Fry Shredded Chicken

Ingredients

250 gms Chicken
3 medium sized onion – finely chopped
2 medium sized tomatoes – finely chopped
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp red chili powder
salt to taste
1 tsp mustard seeds
20 curry leaves

To Roast & Grind :

1 or 2 tsp black peppercorns
1/2 tsp cumin seeds (jeera)
1 tsp coriander seeds

Method :

Dry roast peppercorns, cumin seeds, and coriander seeds till a nice aroma comes. Roast it in low flame and make sure not to burn the spices. Remove from the heat and allow to cool. Grind it in a mixer to powder texture. Keep it aside.
Marinate chicken with turmeric powder and keep aside for 10 mins. Cook marinated chicken with enough water for 10 mins on low-medium flame till the skin turns white.
Remove from the heat and drain the water completely. Wash it with cold running water and drain it completely. Now crush the cooked chicken with fingers. It should separate like thick threads. Keep it aside.(We also have the option of frying the chicken and then shredding it)
Heat 1 or 2 tbsp oil in a pan or kadhai. Tamper mustard seeds, curry leaves and kalpasi.
Add chopped onions and fry for a min on low flame. Add ginger-garlic paste and saute a while.
Add chopped tomatoes and mash the pulp. Add crushed chicken and stir well. Add red chili powder and little salt. Cook it covered on low flame for 5 mins.We are not going to add water.
Add ground masala powder and salt to taste. Stir well everything and cook it covered on low flame for another 10 mins. Check it frequently since it is dry preparation and the masala may get burnt easily. Pour 1 or 2 tsp oil in between.
Once the masala gets cooked and raw smell goes, remove from the heat. Sprinkle lemon juice if needed.

Honey Fried Chicken

Imgredienys

Chicken-7-8 small pieces
3⁄4 cup honey
1 cup thick yogurt
2 teaspoons dry mustard
1⁄2 teaspoon paprika
1⁄4 teaspoon salt (optional)
1⁄8 teaspoon pepper
2 tablespoons vegetable oil

Method

Coat chicken pieces with honey.
Combine yogurt and next 4 ingredients in a dish. Dredge chicken in mixture.
Heat oil in a heavy nonstick pan over medium high heat. Carefully place chicken in hot oil, in batches if necessary. Cook about 5 minutes per side, or until golden.
Reduce heat to low and cook 10 minutes more, or until juices run clear.

Garlic chicken fry

Ingredients

2  chicken breast cut vertically into long pieces

Garlic sauce- 3 tablespoon

1 1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
2 teaspoons granulated garlic (garlic powder is OK to substitute)
1 1/2 cups all purpose flour
Oil for frying

Instructions:

Pat the chicken dry.
Combine salt, pepper, paprika and granulated garlic together in a bowl. Rub over the chicken. Cover and refrigerate for at least 4 hours, over night would be best.
Dredge the chicken in the flour, coat well. Transfer to a plate and allow to set for 15 minutes.
Heat oil in a pan. Drizzle garlic sauce over the chicken pieces and deep fry it.

Chicken Stew

Ingredients

1 kg chicken pieces, washed

2 large onions, finely sliced

1 large potato, peeled and cubed

1/2 tsp ginger paste

3 cloves garlic, sliced

6-7 green chillis, partially slit

4-5 cloves

1 cinnamon

2 cardamom

8-10 pepper corns

1/4 tsp turmeric pwd (optional)

large pinch fennel pwd (optional)

1/2 tsp garam masala pwd

1/2 cup thick coconut milk

1 1/2 cups thin coconut milk

1/2 tsp freshly ground black pepper pwd

salt to taste

1 tbsp lemon juice

15-18 curry leaves

1 1/2 tbsp oil

1 tbsp ghee

Method

1 Heat oil and ghee in a heavy bottomed vessel, add few curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for few secs till the aroma emanates the kitchen. Add garlic slices and saute for  few secs. Add ginger paste and saute for few secs. Add the green chillis and sliced onions and fry for 4 mts.
2 Add turmeric pwd and combine. Add the chicken pieces and cook over medium heat for 7-8 mts.
3 Add the thin coconut milk and salt and combine. Cook without lid for 5-6 mts. Add garam masala pwd, fennel pwd and potato cubes and place lid. Simmer till the chicken and potatoes turn tender and the gravy thickens. Turn off heat. Add the thick coconut milk, few fresh curry leaves, lemon juice and pepper pwd and combine.

Chilly chicken

Ingredients

Chicken: 500gms boneless

Ginger garlic paste: 1tbsp

Green pepper: 1

Onions: 2

Green chillies: 8-9

Soya sauce: 2tsp

Ajinomoto: a pinch

Cornflour: 3tbsp

Vinegar: 1tsp

Tomato ketchup: 2tsp

Sugar: ½tsp

Coriander leaves: Few

Salt and pepper to taste

Oil for frying

Let’s get cooking

1. Clean the chicken and keep aside. Chop the onions into square pieces and slit the green chillies. Cut the peppers into  square pieces.

2. Make a paste with 2 tbsp cornflour and water. Add half the ginger, garlic paste, ½tsp soya sauce, ½tsp vinegar, salt and pepper. Marinate for 20 minutes.

3. Heat the oil and deep fry the chicken pieces. Drain on kitchen roll and keep it aside.

4. Heat 2 tsp of oil in a pan. Add the onions and green chillies. Saute until onions are brown.

5. Add the rest of the ginger garlic paste and fry.

6. Add the chicken, soya sauce, vinegar, ketchup, sugar, salt and pepper.

7. Mix 1tbsp of the cornflour with water and add to the chicken. Mix well. Boil till it thickens.

8. Serve hot garnished with coriander leaves and a dash of lime.

Kadai chicken

Ingredients

Chicken   1 lb / 450 gm
Capsicum    1 medium sized (diced)
Onion    1/2 cup (finely chopped)
Tomato    1 large (finely chopped)
Tomato Puree     1/2 - 3/4 cup
Ginger Garlic Paste     1-2 tsp
Chilli Powder     1/2 tsp + 1/2 tsp(to marinate)
Turmeric Powder    1/4 tsp
Salt  to taste
Cilantro  few finely chopped
Oil  1 tbsp + 1/2 tsp
Cumin seeds     1/4 tsp

For Kadai Masala

Dry Red chilli   5 nos
Coriander seeds     1 tbsp
Pepper corns    1/2 tsp or less
Fennel seeds    1/4 tsp
Cumin seeds    1/4 tsp
Kasoori Methi  1/2 tsp

Method

Wash chicken pieces, drain and marinate with turmeric powder and chilli powder and keep aside.
Heat a pan. When its heated add fry red chilli, coriander seeds, fennel seeds, cumin seeds, pepper corns and roast for a few minutes and add dry methi leaves, stir and remove from the stove.

Allow to cool for a while then grind it to a coarse powder and keep aside.
Heat 1/2 tsp oil in same pan, stir fry diced capsicum for 1-2 minutes and keep aside.
Now heat oil in a pan, add cumin seeds ,allow to splutter then add finely chopped onions and saute for 2-3 minutes.

Then add ginger garlic paste, sprinkle little salt and saute until raw smell leaves.
Now add chopped tomatoes and tomato puree and cook till oil leaves and moisture dries.

After that add 1/2 of the  kadai masala and stir fry for a minute.
Then add chicken pieces, remaining 1/2 of  kadai masala, turmeric powder and stir for 3-4 minutes and add 1/2 cup - 3/4 cup water, enough salt and cook for 15-20 minutes with lid closed or until chicken gets cooked well.
After that open the lid, turn heat to medium high and cook for another 1-2 minutes and add stir fried capsicum and mix well.
Let it simmer for another 1 minute  and switch off the stove.

Chicken kurma

Ingredients

3 tablespoons olive oil
3 tablespoons butter
cardamom and cloves- 2 each
2 large onions, chopped
6 tablespoons plain yogurt
4 cloves garlic, minced
2 teaspoons turmeric powder
1 teaspoon chili powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
Coconut milk- half a cup.
1/3 cup sliced almonds

Directions

Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
Add yogurt,  garlic, turmeric, chili powder, garam masala etc and saute just to get rid of its raw smell. Now grind this mixture in to a smooth sauce.  It should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Add coconut milk. Add cardamom and cloves. Spread chicken into this mixture and cook properly.
Sprinkle sliced almonds over the top, and serve.

Chicken Mappas

Ingredients

To marinate

Chicken – 3/4 kg, washed and cut to medium-sized pieces

Turmeric powder – 1/2 tsp

Pepper powder – 1 tsp

Garam masala powder – 1/2 tsp

Salt – To taste

For the gravy

Onion – 2, medium-sized, thinly sliced

Green chillies – 4 – 5, slit

Ginger – 1.5 inch, chopped

Garlic – 8 – 10 cloves, chopped

Tomato – 1 medium, chopped

Curry leaves – 2 sprigs

Turmeric powder – 1/4 tsp

Coriander powder –  1 – 1.5 tbsp

Pepper powder – 1/4 – 1/2 tsp

Garam masala powder – 1/2 + 1/4 tsp

Whole spices – ( Fennels – 1/4 tsp, whole pepper corns – 1/4 tsp, cinnamon stick – 1 inch, bay leaf – 1, cloves – 5 – 6, cardamom – 2 – 3, star anise – 1)

Thin coconut milk – 1 cup (If you are using canned coconut milk, combine 3 tbsp with 1 cup water)

Thick coconut milk – 1/2 – 3/4 cup (Mix 1/4 cup canned coconut milk with little water)

Salt – To taste

Coconut oil – 1 – 1.5 tbsp

For seasoning

Coconut oil –  1 – 2 tsp

Pearl onions – 4 – 5, thinly sliced

Curry leaves – A few

Method

1. Marinate the chicken pieces with 1/2 tsp turmeric powder,1 tsp pepper powder, 1/2 tsp garam masala powder and enough salt for at least 2 hrs.

2. Heat oil in a pan at medium heat and add the whole spices. Stir for a few seconds and add thinly sliced onion and little salt. Saute until the onions start turning brown and then add chopped ginger, garlic, green chillies and few curry leaves. Stir for 1 – 2 minutes. Bring down the heat. Add the turmeric powder, coriander powder and 1/2 tsp garam masala powder. Stir for about 30 seconds or until their raw smell is gone and add chopped tomato. Saute for a minute and add the chicken pieces. Mix everything well and stir for 5 – 6 minutes. Add thin coconut milk. Bring to a boil at medium heat. Lower the heat to medium-low and cook the chicken until done, stirring 2 – 3 times in between. (It would take at least 35 – 40 minutes for the chicken to get cooked).  Check for salt. Add 1/4 tsp garam masala powder, 1/4 – 1/2 tsp pepper powder, 1/2 – 3/4 cup thick coconut milk. Mix everything well. Taste check for salt. Switch off.

3. Heat 1 – 2 tsp coconut oil in a small pan. Fry the sliced pearl onions until golden brown. Add a few curry leaves and fry for a few seconds. Pour over the prepared chicken curry.

Green chicken

Ingredients

2 cups cilantro leaves
1 cup mint leaves
1 jalapeno, coarsely chopped
4 garlic cloves, crushed
1/4 cup fresh lemon juice
1/2 cup water
2 tablespoons canola oil
1 onion, finely chopped
8 skinless, boneless chicken thighs (1 3/4 pounds), cut into 1-inch pieces
1 1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup unsweetened coconut milk
Salt

DIRECTIONS

In a blender, combine the cilantro, mint, jalapeno, garlic, lemon juice and water and puree until smooth.
In a large, deep pan, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, for about 15 minutes. Dish is ready to be served.