Chicken Kuruma

A less Spicy Chicken Curry!!

Ingredients (Serves 4 to 5 people)

Chicken: 500 gms
Onion: 2
Green Chilly: 4 - 5
Crushed Ginger: 2 Table Spoon
Crushed Garlic: 1 Table Spoon
Red Chilly Powder: 2 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Coriander Powder: 3 Table Spoon
Grated Coconut: 1 Cup
Coconut Oil: 2 Table Spoon
Salt
Water
Curry Leaves
Coriander Leaves

Cooking Time: 20 to 25 minutes
Method

Cook chicken adding onion, green chilly, crushed ginger and garlic, red chilly powder, turmeric powder, coriander powder,  salt and required water

Grind the coconut and make it a fine paste
Once the chicken cooks well add the coconut paste, curry leaves and coriander leaves

Let it boil well and once boiled reduce the flame and close the lid and keep for 5 minutes
Switch off the flame and pour coconut oil.

Kadukka Biriyani / Mussels Biriyani

Yet another Sea Food Delicacy!!

Ingredients (Serves 2 to 3 people)

Basmati/Biriyani rice: 500 gms
Kadukka/Mussels: 1 Kg
Ginger : 25gm
Garlic : 25gm
Green Chillies : 50gm
Coriander Leaves : 50gm
Tomato : 2 nos
Onion  : 3 nos (includes 1 for garnishing)
Cashew : as necessary
Raisins : as necessary
Cloves : 3 nos
Cardomom: 3
Cinnamon :  2 nos
Curry Leaves : as necessary
Ghee : 6 Table spoon
Oil : 6 Table spoon
Salt : To taste
Turmeric powder : 1/2 Tea Spoon
Garam masala : 1/4 Tea spoon
Sweet Cumin Seed powder: 1/2 Tea Spoon
Lemon : 1 nos
Water

Preparation Time: 30 minutes
Cooking Time: 40 minutes

Method

Crush ginger, garlic, green chillies and coriander leaves
Steam the mussels and take out the flesh and clean it well
Marinate the mussels with turmeric powder and salt and keep for 20 to 25 minutes.
Wash the rice and strain it and keep aside.
To a pan add little ghee/oil and saute chopped onion (2 onions).
Then add crushed ginger, garlic and green chillies and saute till the raw smell goes
Now add chopped tomatoes and salt and cook well
To this add marinated mussels and stir well

To a pan add 3 table spoons of ghee and 3 table spoons of oil.Add cloves, cardamom and cinnamon to it
Now add rice and fry the rice till it starts to pop.
Take double ratio of water to rice.That is, for 1 glass of rice, 2 glass of water.
Boil water and pour it to rice
Add a pinch of turmeric, garam masala powder, sweet cumin seeds powder, salt to taste and squeeze half a lemon.
Stir well, close the lid and cook in low flame.

To garnish :
Fry 1 onions , cashew and raisins
Dice few coriander  leaves.
Add little lime juice

Layering:
In a broad vessel, first add a layer of rice, put a layer of mussels masala on top of it. Add little ghee, few drops of lime juice,  and the fried onion, cashew, raisins and corriander leaves that we made ready for garnishing.
On top of this put another layer of rice
Repeat the process of layering rice, mussels and garnishing.
Close the vessel with a tight lid ( you may seal the lid with some dough also) and keep in low flame for about 5 to 10 minutes
Serve Hot

Note:

After steaming clean the black dirt from the bottom of the mussel

Mussels are naturally little salty, so be careful while adding salt to your dish

Methi Paratha

For the health Conscious!!

Ingredients (Makes 8 to 10 pieces)

Atta (Wheat Flour): 2 Cups
Methi: 1 Cup
Oil: 3 Table Spoon
Red Chilli Powder: 1/2 Table Spoon
Turmeric Powder: 1/4 Tea Spoon
Garam Masala Powder: 1/2 Tea Spoon
Salt
Water

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Method

Clean and wash the methi leaves
Pour 1 table spoon oil to a pan and add the methi leaves and saute for a minute then add red chilli powder, turmeric powder, garam masala powder and salt.
Saute for about 3 to 4 minutes
Add required salt and water to wheat flour and make the dough (Same as chapathi)

Add methi and 2 table spoon oil to the dough and knead it well and keep for 10 minutes
Take small portions of the dough and roll out chappatis and cook it on a tawa

If required can brush a  little oil on the paratha while cooking.
Serve hot

Chilly Chicken

A tasty starter and a spicy side dish...

Ingredients (Serves 5 to 6 people)

Boneless Chicken: 500gms
Onion: 1
Green Capsicum: 1
Crushed Ginger: 1 Table Spoon
Crushed Garlic: 1 Table Spoon
Soya Sauce: 2 Table Spoon
Chilly Sauce: 3 Table Spoon
Tomato Sauce: 2 Table Sauce
Oil: 2 Table spoon and For Frying
White Pepper Powder: 1/2 Table Spoon
Spring Onion: For Garnish
Salt

For Marination

Ginger & Garlic Paste: 1 Table Spoon
Soya Sauce: 1 Table Spoon
Corn flour: 2 Table Spoon
All purpose Flour: 3 Table Spoon
Egg: 1
Salt

Preparation time: 30 minutes
Cooking time: 15 to 20 minutes

Method
Cut the chicken into small pieces
Marinate the chicken with ginger & garlic paste, soya sauce and salt and keep aside for 20 to 25 minutes

Whip the egg well and add it to the chicken.
Add corn flour and all purpose flour and mix it well

Preheat oil in a pan and when oil is heated well slightly reduce the flame and fry the chicken pieces till it becomes golden brown

To a pan pour 2 table spoon of oil
Add crushed ginger and garlic and saute for 2 to 3 minutes
Then add chopped onion and saute for about 6 to 8 minutes.  (No need to cook until onion becomes brown)
Now add Chopped capsicum and stir well and saute for 4 to 5 minutes

To this add soya sauce, chilly sauce, tomato sauce, salt and 1/2 table spoon of white pepper powder and saute till it blends in well

Mix 1/2 Table Spoon of corn flour in 1/2 cup of warm water
Reduce the flame and slowly add this to the dish till the gravy gets the desired thickness
Add the fried chicken  to this give a good stir, close the lid and keep in low flame for about 8 to 10 minutes

Stir in between so that the gravy and the chicken blends in well.  If you feel that it is sticking to the bottom of the pan or the gravy has become too thick, just sprinkle a little warm water.
Serve hot with fried rice, rice or roti or as a starter

Note

Increase or decrease the quantity of pepper powder and chilly sauce as per your taste buds.
If you want it to be more spicy can add red chilly powder too
Before switching off the flame you can add 1/4 tea spoon of sugar which will help to balance the flavor of the dish
Be careful while adding salt as soya sauce is slightly salty
You can try the same recipe with boned chicken.

Vanilla Coconut Pudding

Vanilla Pudding with a twist of Coconut flavor.....

Ingredients (Serves 4 to 5 people)

Milk: 1 Cup
Thick Coconut Milk: 1/4 Cup
Grated Coconut: 1/2 Cup

Sugar: 1/4 Cup + 1 Table Spoon

Vanilla Essence: 1/4 Tea Spoon

Vanilla Custard Powder: 1 Table Spoon

Whipping Cream: 1 Cup

Gelatin: 2 Table Spoon

Cold Water: 1/2 Cup

Cooking time: 25 to 30 minutes
Method

Soak Gelatin in cold water

To a pan add grated coconut and add 1 table spoon of sugar to it

Keep in low flame and stir till the sugar gets caramelized.  Keep it aside for cooling

Caramelized Coconut

Dissolve the custard powder in little milk and keep aside

Add 1/4 cup of sugar to rest of the milk and allow it to boil well

Reduce the flame and add the custard milk to it

Stir till the mixture thickens.

Double boil the soaked gelatin and make  it a liquid.  Strain it and add it to the milk mixture

Add coconut milk and vanilla essence and stir well.

Allow it to cool for some time

Whip the cream well and fold it in to the milk mixture

Crush the caramelized coconut with your hands and add it to the pudding

Blend well and pour it to a setting tray

Keep in fridge and serve cold.  (Do not freeze)

Note:

Can try variations adding dry fruits.
If you are using whipping powder add cold water and blend it.

Double Boiling
Keep water in a wide vessel and let it boil.  Put the soaked gelatin in a small vessel and keep it on the boiling water and make it a liquid

Ginger Chicken

An all time Favorite combination with Fried rice and Roti.....

Ingredients (Serves 5 to 6 people)

Boneless Chicken: 500gms
Onion: 2
Finely Chopped Green Chilly: 3 - 4
Ginger Strips or Finely Chopped Ginger: 1 Table Spoon
Soya Sauce: 2 Tea Spoon
Tomato Sauce: 2 Table Spoon
Chilly Sauce: 2 Table Spoon

Red Chilly Powder: 1 Tea Spoon
Oil: 2 Table Spoon and For Deep Frying
Corn Flour: 1 Table Spoon
Warm Water: 1 Cup
Lime Juice: 1 Tea Spoon
Spring Onion: For Garnish
Salt

For Batter

Soya Sauce: 1 Tea Spoon
Ginger Paste: 1 Tea Spoon
Corn Flour: 2 Table Spoon
All purpose Flour/Maida: 2 Table Spoon
Salt

Preparation time: 30 minutes
Cooking time: 20 to 25 minutes

Method

Cut the chicken in small pieces.
Marinate the chicken with soya sauce, ginger paste and salt.  Keep it for 20 to 25 minutes.

Add corn flour and all purpose flour to the marinated chicken and mix well.

Pour oil to a pan and heat it well, reduce the flame and deep fry the marinated chicken till it becomes golden brown in color.

Grind onion and make it a fine paste
Pour 2 table spoon of oil to a pan
Add ginger strips and chopped green chilly to it and saute for 2 to 3 minutes
Then add onion paste and saute till the water is completely absorbed
Reduce the flame and add soya sauce, tomato sauce, chilly sauce, red chilly powder and salt
Stir well and add the fried chicken to it and reduce the flame
Mix 1 table spoon of corn flour in 1 cup of warm water and add it to the curry
Now add Lime juice.
Allow it to boil well switch off the flame when the desired consistency is achieved
Add chopped spring onion and garnish well and serve hot with fried rice or roti.

Note

Increase or decrease the quantity of green chilly as per your taste buds.
Before switching off the flame you can add 1/4 tea spoon of sugar which will help to balance the flavor of the dish
You can add ginger strips or chopped ginger.
If you need a thick coating for the chicken you can make a batter with more corn flour and all purpose flour adding required water and dip the chicken pieces in it and fry.  You can add an egg too.
If you need a dry ginger chicken without gravy you can skip the step of adding corn flour mixed in warm water. And after adding the fried chicken keep on low flame and stir till oil starts to leave.
Be careful while adding salt as soya sauce is slightly salty
You can try the same recipe with boned chicken too.

Chicken Cutlet

Cutlet is also for Non Vegetarian!! :) Here comes an easy and delicious Chicken Cutlet.....

Ingredients (Makes 12 to 15 pieces)

Chicken: 200 gms
Potato: 4
Onion: 2
Green Chilly: 4 - 5
Ginger: 1 Small Piece
Pepper Powder: 1/2 Tea Spoon
Red Chilly Powder: 1/2 Table Spoon
Chicken Masala: 1/2 Table Spoon
Egg: 2
Bread Crumbs: 2 Cup
Oil: 1 Table Spoon + For Frying
Salt
Water
Curry Leaves
Coriander Leaves

Cooking Time: 20 - 30 minutes
Method

Boil the potatoes adding little salt and mash it and keep aside
Cook the chicken adding salt and pepper powder and remove the bones(Or use boneless chicken pieces) and chop it
To a pan pour 1 table spoon oil and add chopped onion, green chilly and finely chopped ginger
Saute till everything cooks well and then add red chilly powder, chicken masala, curry leaves and coriander leaves
To this add mashed potatoes and cooked chicken

Blend in everything well and switch off the flame and keep aside for cooling
Whip the egg well
Take small portions of the mix and flatten it in your palm (not too thin or thick) and dip in whipped egg and roll in bread crumbs.

Fry in oil till it becomes slightly brown color
Serve hot with tomato sauce

Note:

Preheat the oil well and before putting the cutlets reduce the flame.
If you are health conscious and want to reduce oil you can shallow fry instead of deep frying.

Prawns Biriyani (Chemmeen Biriyani)

Never tired of Biriyani....

Ingredients (Serves 2 to 3 people)
For Rice
Basmati/Biriyani Rice : 2 Cups
Cloves : 5 nos
Cardomom: 3
Cinnamon :  2 nos
Bay Leaf: 2
Garam masala : 1/4 Tea spoon
Turmeric Powder: 1/4 Tea Spoon
Ghee : 3 Table spoon
Oil : 3 Table spoon
Salt : To taste

Boiling Water: 4 Cups

Lemon Juice : 1 Table Spoon

For Prawns Masala

Prawns : 500gms (After Cleaning)
Onion  : 3
Crushed Ginger : 1 Table Spoon
Crushed Garlic : 1 Table Spoon
Crushed Green Chilly : 4 - 5
Chopped Coriander Leaves : 2 Table Spoon
Chopped Mint Leaves : 2 Table Spoon
Curry Leaves : 2 Sprig
Tomato : 1 Big
Oil: 3 Table Spoon
Garam Masala Powder: 1/2 Tea Spoon
Turmeric powder : 1/2 Tea Spoon
Chilly powder : 1 Table spoon
Salt
For Garnish
Onion: 1
Cashew : as necessary
Raisins : as necessary

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Method

Marinate the prawns with red chilly powder,1/4 tea spoon turmeric powder and salt. Keep aside for 20 to 25 minutes.

Wash the rice and strain it and keep aside.
Making Masala
Keep all the ingredients ready

Pour oil to a pan and fry the prawns until done and remove it on to a plate

To the same pan add chopped onion and saute until the onion becomes soft

Then add crushed ginger, garlic and green chillies and saute till the raw smell goes

Now add chopped tomatoes and salt and cook well

Add garam masala powder and 1/4 tea spoon turmeric powder

To this add fried prawns and chopped coriander, mint and curry leaves.  Reserve some of it for garnishing

Combine well and cover and cook for 2 to 3 minutes and then switch off the flame

Making Rice
To a pan add 3 table spoons of ghee and 3 table spoons of oil.
Fry the onion until light brown for garnishing
Fry cashew nuts and raisins and keep aside

Now add cloves, cardamom, bay leaf and cinnamon

Add rice and fry the rice for a good 8 to 10 minutes

Add boiling water to the rice.  Once it starts boiling well reduce the flame
Add  turmeric powder and  garam masala powder, salt to taste and lemon juice

Stir well, close the lid and cook

Layering:
First add a layer of rice, put a layer of prawns masala on top of it.  Drizzle some ghee , sprinkle the fried onion, cashew, raisins and corriander leaves and mint leaves  that we reserved for garnishing.

On top of this put another layer of rice
Repeat the process of layering rice, prawns and garnishing.

Close the vessel with a tight lid ( you may seal the lid with some dough also) and keep in low flame for about 5 to 10 minutes
Serve hot

Note: Best served with onion and curd raita and lemon pickle :)