Masala chicken fry

Ingredients: 

Chicken -1/2kg

Coconut oil - 2to 3tbsp

Coriander powder - 11/2tbsp

Turmeric powder -1/2tsp

Garam masala - 1/2tsp

Chilli powder -1tsp

Pepper powder -1tsp

Ginger-garlic paste - 1tbsp

Curry leaves- a handful

Salt

Method:

Mix the chicken with all the ingredients above, except coconut oil.Heat a pan and cook the chicken with little water .Cook it till all the water has evaporated and add oil to this. Reduce the flame to medium -low and fry the chicken till it is brown.Serve hot.

Recipe Courtesy - Vanitha Pachakam Magazine  

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Ariyunda/Rice Laddu

 Ingredients:

Kerala red rice/kuthari  - 1cup

Jaggery(powdered) - 1/2 to 3/4cup

Freshly grated coconut - 1cup

Cardamom - 4

Method:

Dry roast the rice in a thick bottomed pan stirring all the time .Fry the rice till they starts splitting and  changes its color.Grind it into  powder along with cardmom.Transfer this to a bowl.

Mix together coconut and powdered jaggery and put to the same grinder.Pulse it 2-3 times.

Add the ground rice powder to this and grind everything well.

Transfer to a bowl.Take a fistful and shape into balls.Store it in an airtight container upto a week.

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Pudina/Mint Rice

 Ingredients:

Basmati rice - 1cup

Ghee -2tsp

Cardmom - 2

cloves -4

Cinnamon - 2small pieces 

Onion - 1,medium

8-10 Cashews  for garnishing

For green paste

Pudina/mint leaves-1 bunch

Ginger -1tbsp

Garlic - 1tbsp

Green chillies - 3

Grated coconut - 1/4cup

Lemon juice -1tsp

Method:

1 Wash and soak the rice for 10 minutes.Cook the rice with enough salt.

2 Make a paste using the ingredients under 'green paste'(do not add water)

3 Heat ghee in a pan and roast the cashews.Remove it from the pan..

4 Add whole  garam masala in the same pan and saute it for 1 minute.

5 Add sliced onion and saute it till it become translucent .

6 Then add the ground green paste and saute for 5 minutes.

7.Add salt and mix well.Put the cooked rice and gently mix everything well.

8 Garnish with cashews.Serve with raita.

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Masala Dosa

Ingredients:

For Dosa/idli Batter

Idli rice -1cup
Whole Urad dal - 1/2cup
Fenugreek seeds -1/2tsp
Cooked rice - 2tbsp
Salt

For Masala

Potato - 2,big
Frozen green peas -1/2cup(optional)
Onion - 2,medium
Ginger,chopped- 1tsp
Green chilli - 2
Mustard seeds - 1/2tsp
Urad dal -1tsp
Chana dal - 1tsp
Turmeric powder
Oil

Method:

How to make idli/dosa batter?
Wash , Soak rice and urad dal separately.Add fenugreek with dal. Soak it for 6 hrs.
First grind rice along with cooked rice.Keep aside.Grind the dal and fenugreek seeds.Make a smooth paste out of it.mix this with ground rice.The batter should not be watery.Ferment for min 8hrs.
Add salt and mix well.

How to make potato masala ?
Boil the potatoes and green peas separately.Mash the potato.
Heat oil in a pan and Splutter mustard seeds.After that add urad dal and chana dal.Mix well till they become golden color.Add ginger,green chillies and sliced onion.Saute well till the onion become translucent.Add turmeric powder and salt.Mix well.Add mashed potato along with green peas.Mix everything well.Switch off the stove.

How to make Masala Dosa?
Heat a non stick Tawa.Pour a ladle of batter when the tawa is very hot and spread it very thin.If you like you can add some oil/ghee on top of it.When the color of the dosa turn golden brown put 2tbsp of potato masala and fold it.Serve hot with your favorite chutney and sambar

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Kaya-Payar Mezhukupuratti/Raw Plantain-Long Beans Stir Fry

Ingredients:

kaya/Raw Plantain - 1

Payar/Long beans - 15

Shallot - 5

Oil - 1tbsp

Turmeric Powder - a pinch

Green chilliies - 3

Curry leaves

Salt

Method:

Remove the skin of the plantain and cut into lengthwise.

Cut long beans into similar size long pieces.

Cook them with 1/4 cup of water,salt and turmeric powder.

When the pieces turn soft ,open  it keep on low flame till the water evaporates completely .

Heat oil in another pan and saute the sliced shallots.when they turned light brown add chillies and saute for a minute.add the cooked pieces along with curry leaves and fry it on low flame for about 10 minutes.Serve hot with rice.

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Varutharacha Njandu Curry/Crab Curry with Roasted Coconut

Ingredients:

Crab/Njandu (cleaned and cut)- 1kg
Chilli powder - 2tsp
Turmeric powder - 1/2tsp
Ginger,chopped - 1tbsp
Garlic,chopped - 1tbsp
Green chillies - 2
Shallot(sliced) -15
Curry leaves - a handful
Tomato - 1,big
Coconut oil - 1tbsp
Salt

For the masala

Coconut oil -1tsp
Grated Coconut - 1cup
Shallot(sliced) -5
Garlic - 2pods
Coriander powder - 1tbsp
Curry leaves -1strand

Method:

Marinate the crab with chilli powder,turmeric powder and enough salt.Keep it aside for 30minutes.

Heat  oil in a non stick pan and add grated coconut along with shallot,curry leaves and garlic.Roast the coconut on low flame till it become dark brown color .Add coriander powder ,mix well and switch off the flame.Let it cool.Grind it to a smooth paste along with little water.Keep aside.

In a big pan heat oil and saute ginger,garlic and green chillies.Add shallot and saute for 5 minutes.Add  tomato and cleaned crab and mix well.Pour 1 cup of water with enough salt and close it with a lid.Cook it for 10miutes . Add the roasted coconut masala,curry leaves and mix it.Cover and cook it till its done.
Serve hot with rice or kappa puzhukku  :)

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Egg Kurma and Reposts

Ingredients:

Hard boiled Eggs - 4

Grated Coconut - 1cup

fennel seeds -1/2tsp

Chilli powder - 1tsp

Turmeric powder -1/4tsp

Garam masala - 1tsp

Ginger-garlic paste - 1tbsp

Green chillies -3
Coriander leaves - 1/4cup

Tomato - 1

Onion - 1

Oil

Method:

Make a smooth paste of coconut with fennel seeds.

Heat oil in a pan.Saute onion till it become very soft.Add green chillies and saute well.Add ginger-garlic paste to this and saute for 3 minutes.Add chopped tomato and saute till it become soft.Add all the masala powders and mix well.Add coconut-fennel paste to this and mix it.Pour 1 cup of water with enough salt and cover it with a lid.After 5 minutes remove the lid and add eggs(make slits on it)and chopped coriander leaves.Mix well and serve hot with appam or chapati .

 REPOST

Am re-posting 2  recipes for Aparna's  'No Bake Cake Event'  

1.No Bake Cheese Cake 

2.Steamed Honey Sponge Cake  

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Korean spicy chicken stew

This stew is so easy to make. One of those recipes I have repeated time after time when I crave for a warm hearty stew but could not be bother or too tired to hang around long in the kitchen. All I have to do is cut the vegetables and chicken, then just add water and boil till just about tender then add spicy sauce. That is it. Couldn't be simpler, grease free cooking. It does look good with a

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Paneer-Carrot Pulav

Ingredients:

Basmati rice - 2cups
Paneer (cut into cubes) - 250g
Carrot (cut into cubes)- 1,big
Oil for frying paneer

For the masala

Ghee - 2tbsp
Garlic paste - 1tbsp
Ginger - 2tsp
Green chillies - 3
Tomato - 2big
Kashmiri chilli powder - 2tsp
Coriander powder - 11/2tsp
Kasoori methi - 1tsp
Pepper powdr - 1/2tsp
Garam masala powder(i used homemade masala  .ie 2cardmom,3cloves,1/2tsp fennel seeds,1mace and 2small cinnamon pieces.Powder the spices to fine powder )- 1tsp

   
For seasoning

Ghee -  2-3tbsp
Cumin seeds - 1tsp
Coriander seeds- 1tsp
Onion(chopped) - 1,big
Coriander leaves - 1/2 cup

Method:

1 Wash and soak the rice for 30 minutes.Heat 6cups of water in a big vessel.Add the soaked rice along with carrot cubes and enough salt.Cook on medium flame till its done.drain it and keep it aside.

2 Heat oil in a pan.Deep fry the paneer cubes and set aside.

3 Heat ghee in a pan.Add garlic paste and saute for 3 minutes.Add ginger and green chillies.saute well and add chilli power and coriander powder to this.Mix well.Add chopped tomatoes and cook it till it become mushy.Put pepper powder,kasoori methi  and garam masala powder.Saute for a minute and switch off the stove.

4 Heat a big pan and add 2tbsp of ghee.Splutter cumin seeds and coriander seeds.Add the chopped onion and saute it till it become translucent.Put the  cooked rice and paneer.Gently mix well.Add the masala and slowly mix to the rice.Switch off the flame and garnish with coriander leaves.
Serve hot with onion raitha,pickel and pappad :)

Recipe Courtesy - Lakshmi Nair

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Fish fragrant aubergine jiaozi-wartip 魚香茄子味餃子鍋貼

This recipe is inspired by two of my favourites, fish fragrant aubergine and jiaozi dumplings. This isn't a classic recipe but a tasty combination. If you don't believe me give it a try you will be addicted. The dumplings are tasty with a nice spicy flavour. Tasty enough without needing any dipping sauce, but I still make a ginger spicy vinegar to go with.

Unlike standard fish fragrant

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Sweet corn juk (rice soup) 玉米粥

Sweet corn is in season again. One of the simplest way I like with fresh sweet corn is to make juk for breakfast/brunch. It's so simple just two ingredients plus lots of water. This juk is similar to Cantonese sweet corn soup without the chicken bits, meat stock etc..., very simple but refreshing with a lovely sweet flavour.Take about 3/4 cup of glutinous rice. Rinse and soak with 1 cup of water

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Kalthappam

Ingredients:

Raw rice/Pachari - 1cup
Jaggery/sarkara  - 3 blocks(adjust according to your taste)
Cooked rice - 1/4cup
Shallots - 4
Coconut slices/Theghakothu -1/4cup
coconut oil - 3tbsp
Baking powder - a pinch (optional)

Method:

Wash and soak rice for 2-3 hrs.Grind it along with cooked rice and 1/4cup of water..Keep it aside.
Melt the jaggery with 1/2cup of water.Remove the impurities.Add this to rice batter and mix well.Add pinch of baking powder to the batter(consistancy is like dosa batter).
In a pressure cooker add 3tbsp of coconut oil and saute the coconut slices till it become golden brown.
Do the same with shallot also.Keep aside.
There is enough oil left in the pressure cooker now and swirl the cooker to give a coating of oil on its sides..Add half of fried shallot and coconut slices to the batter and mix well. Heat the pressure on high heat and pour the batter.Add the remainng  fried shallot and coconut slices on top of it.Close the pressure cooker tightly without the weight/whistle.Reduce the heat to low and cook for  15- 18 minutes.Switch off the stove and keep it there for another 15 minutes.Open it carefully and Remove kalthapam from pressure cooker .Cut into pieces and serve with tea.

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Kuih Momo (Kuih Makmur)

It's still Ramadan at the moment. Hari Raya or Eid is coming soon. When I was still living in the Far East, one of the sweet cookies I remembered popular during Hari Raya is Kuih Momo. In Brunei and East Malaysia, these cookies are commonly known as Kuih Momo and in West Malaysia I think they are more commonly known as Kuih Makmur.Other than Hari Raya, we also make these cookies for Chinese New

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Neer Dosa

Ingredients:

Raw rice - 2cups
Grated coconut - 1cup(optional)
Salt
Oil

Method:

Wash and soak the rice for 2-3 hrs.Grind along with coconut & required water.Once it is ground add more water and make a thin and watery batter(consistency is like milk).Adjust the salt.Let it rest for 1/2 an hr.
Heat a non stick tawa .When it is hot pour a ladle of batter and immediately rotate the pan to spread the batter.(Tawa should be very hot.Otherwise you won't get  holes in dosa)Cover with a lid and cook it till the top becomes dry.Open it and sprinkle some oil on top of it.Fold it and serve hot with chutney or chicken curry.

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