Dragon Chicken

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A simple and tasty dish with chicken,Kids will love it.

INGREDIENTS

Chicken – 500 gms

Carrot – 1

Capsicum- 1

Onion -1

Ginger -1 tsp

Garlic – 1 tsp

Green chilly – 2

Dry chilly – 5-6

Vinegar – 3 tsp

Cashew nut – 3 tsp

Egg white – 1

Sugar – little

salt – as required

Maida – 2 tsp

Corn flour – 2 tsp

Tomato sause -4 tsp

Soya sause – 1 tsp

Coriander leaves -for garnish

Spring onion –  for garnish

Celary    -for garnish

Leeks – for garnish

1.Make hot chilly paste with dry chillies. Boil chilli with some water and grind this with vinegar.

2.Marinate chicken with maida,corn flour,egg white,salt,chilly paste,tomato sause and little water.mix it very well and keep aside for 10 mins.

3.Deep fry chicken.

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4.Add oil to a hot pan and put red chilli flakes,ginger, garlic chopped green chillies ,cellary  mix well.Then add cashew nut ,onion,carrot and capsicum to this.Saute well.

5.After 2-3 minutes add masalas first chilly paste saute well, soya sause ,tomato sause ,salt,sugar,spring onion,pepper powder mix well . now we can add fried chicken to this mixture.Mix well  and garnish with spring onion ,coriander leaves,leeks.

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SOYA CHUNKS MUNCHURIAN/MEAL MAKER MUNCHURIAN

IMG_20160526_212138Soya Chunks Manchurian is made with nutritious soya chunks.

INGREDIENTS

SOYA CHUNKS  NANO- 200 GMS

Corn flour – 4 tsp

Salt – As required

Ginger and Garlic chopped – 1 tsp each

Capsicum – 1 small

Tomato sauce – 2 tsp

Soya sauce – 3 tsp

chilli sauce -1 tsp

Oil  – 2 tbsp

Pepper – 1 pinch

Vinegar – 1 tsp

Green chilly – 2 nos

PREPARATION 

1.Marinate soya with salt,cornflour,green chilly paste,soya sauce.Kepp it for 1/2 an hour.

2.Keep a pan in the stove and add oil when it becomes hot add soya to this and fry lightly.After frying remove it from pan.

3.In the same pan season onion,chopped gigner garlic,spring onion,capsicum,curry leaves saute well.

4. After seasoning add soya sauce, green chilli sauce,tomato ketch up and mix well.Then add some water to this.After boiling water add soya chungs  and boil well.Then add some cornflour dissolved in water and little vinegar.Remove from fire when gravy becomes thick.Garnish with spring onion and curry leaves.

Karimeen Pollichathu(Pearl spot fry)

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Karimeen fry is a very popular dish in kerala.Mainly karimeen is found in backwaters of kerala.

KARIMEEN FRY

Ingreedients

Karimeen  – 3 nos

Red chilli powder – 2 tbsp

Turmeric powder – 1/2 tsp

Pepper powder – 1 1/2 tbsp

Ginger -2” piece

Garlic – 4 pods

Salt – to taste

Curry leaves – some

coconut oil – for frying

Preparation

Mix red chilli powder,turmeric powder,pepper powder,ginger,garlic, salt and grind to make a paste.

Marinate  cleaned Karimeen with this paste and keep it for 1/2 an hour.

Heat a frying pan and add coconut oil fry the marinated fish till both the sides brown in colour.Add some curry leaves to the oil for authentic kerala taste.

Serve hot with rice.

Kethels Chicken

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INGREDIENTS

Chicken – 1 small (600gms)

Chilli powder- 3 tbsp

Turmeric powder – 1/2 TSP

Dry Red chillies – 8 nos

Fennel seeds – 1 tbsp

Curry leaves – some

Coconut oil -for frying

Salt – to taste

PREPARATION

Heat a non stick pan and fry fennel seeds,dry red chillies without oil.Crush it thenmix with chilli powder,turmeric powder,salt and make it a paste.

Marinate tender chicken with this paste and keep it for ¹/2 an hour.

Finally deep fry this chicken in coconut oil till it become brown colour.

Garnish with some fried curry leaves.

Serve with chappathi and lime juice.

Kerala Fish Curry

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INGREDIENTS

Fish – 1/2 kg

Small onion ( shallots)-10 nos

Chilli powder -2 tbsp (you can use Kashmiri chilli powder for better colour and less spiciness.)

Turmeric powder- 1/2 TSP

Cocum (kudampuli)- 3 pieces

Green chillies- 2 nos

Curry leaves- 2 spring

Ginger-1 ” piece

Garlic-6 cloves

Mustard seeds -1/2 TSP

Fenugreek seeds – 1/4 TSP

Coconut oil- 3 tbsp

Salt- to taste

Water- 11/2 cup

PREPARATION

Clean the fish and keep aside.

Cut small onion,ginger,garlic,green chillies in to small pieces.

Heat mud pot add coconut oil  and put mustard seeds ,fenugreek seeds to this.

When it splutters add chopped onion,ginger, garlic,green chillies, and curry leaves.Stir well.

Fry this till it becomes golden brown.

Reduce fire in slow mode and add the powders (chilli powder ,turmeric powder) Saute well for a minute.

Then add water  and cocum to this. Let it boil very well and put fish to this .

Cover it and cook in slow flame for 1/2 an hour.

Finally add 1tsp coconut oil to this curry and switch off fire.

Serve with rice.

MINT CHUTNEY

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INGREDIENTS

Mint leaves -1/2 cup

coriander leaves – 1/2 cup

Green chilly – 2 nos

Curd            – 1/4 cup

Salt – To taste

PREPARATION

1.Wash both the leaves thoroughly

2.Grind all the ingredients together on medium speed in a blender.Blend until the mixture has a smooth consistency. 

3.Pour the mixture to a bowl and serve with tandoori chicken or grilled chicken.

HUMMUS

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INGREDIENTS

Chic peas -1 cup boiled

Tahini     – 3 tbsp

Olive oil – 3 tbsp

Garlic  -2-3

Curd   -3 tbsp

Salt to taste

PREPARATION
 Combine the chickpeas, olive oil, tahini, curd, garlic,and  salt  in the bowl of the  blender.

Blend continuously until it becomes very smooth, 1 to 2 minutes.

If your hummus is stiffer than you’d like, add more curd or olive oil to thin it and make it creamier.

Remove the hummus to a bowl and serve with pita bread.

PEPPER CHICKEN IN KERALA STYLE

INGREDIENTS

Chicken -500 gms

For Marination 

Pepper powder -1/2 tsp

Lemon juice – 2 Tsp

Salt -To taste

For Masala

Pepper – 11/2 tsp

Ginger Garlic paste -2 Tbsp

Onion – 2

Green chilly – 2

Curry leaves –

turmeric powder -1/4 tsp

Garam masala -1/2 tsp

Fennel -1/4 tsp

soya sauce  -1 tsp

Tomato sauce – 1 tsp

Coconut oil

Salt

Preparation

1.Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice…

2.Heat oil in a pan & cook the onions, till it turns dark brown.

3.Add  ginger  garlic paste, green chilly & curry leaves to the browned onions.

4.Add masala powders  crushed pepper, turmeric powder, garam masala, fennel powder and  Mix well. Cook for another 2-3 mins.

5. Add tomato & soya sauce.

6.Add 1 cup water and salt to the masala and boil.

7.Add marinated chicken pieces and let it boil. Cover and cook till the chicken is done.

8.Finally add curry leaves and roast it 5 more minutes.

BBQ CHICKEN

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INGREDIENTS

Chicken   – 1 1/2 kg

For Marination

Chilli powder -4 tbsp

Curd – 1/2 cup

Turmeric -1/2 tsp

Ginger Garlic paste -1 1/2 tbsp

Salt to taste

1.Clean the chicken.

2.Make a paste with all the above ingredients and marinate chicken with this paste.

3. Keep it overnight or at least 3-4 hours.Keep the chicken marinated for long to get better taste.

Preparation

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Make your bbq heated up and the heat is stable place the marinated chicken over the grill.when one side is done turn it over.Cook for both sides.

Serve hot with  Kuboos,Hummus and  Mint chutney.

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