MASALA GREEN CHICKEN

INGREDIENTS;

·        CHICKEN                        1 KG

·        ONION                             2 CUP  CHOPPED

·        TURMERIC POWDER     1TSP

·        SALT                                  AS PER REQUIRED

·        OIL                                     1CUP              

FOR GRINDING:

·        CORINDER LEAVES               2 CUPS

·        GREEN CHILLY                       10 NOS

·        GINGER                                     A SMALL PIECE

·        GARLIC                                       A POD

·        PEPPER                                       3TSP

PREPARATION:

Ø MARINATE THE CHICKEN WITH TURMERIC POWDER AND SALT FOR HALF AN HOUR

Ø GRIND THE INGREDIENTS TO COARSELY NOT TO FINE PASTE

Ø POUR OIL IN A PAN WHEN HEATED ADD ONION FRY THEM TILL THEY ARE BROWN ADD CHICKEN , SAUTE FOR SOME TIME ,CLOSE  THE PAN WITH LID, LET IT COOK   FOR SOME TIME.ADD PASTE TO  THE CHIKEN MIX THROUGHLY .LET THEM COOK TILL THE MASALA  MIXED  WITH CHIKEN,AND BECOME DRIED.

THIS IS A DRY CHICKEN YOU CAN HAVE THIS FOR SIDE DISH OR SERVE WITH CHAPPATHIS.

SRAAVU CURRY (SHARK)

INGREDIENTS:

v SRAAVU (SHARK) FISH           ½ KG  SKINNED CUT INTO SMALL PIECES

v GRATED COCONUT                 2 CUPS

v CORIANDER                              1CUP

v PEPPER                                      2TSP

v DRY RED CHILLY                       12 NOS

v FENNEL SEEDS                          2TSP

v CINNAMON CLOVES                 2 PIECES

v SALT                                             2TSP

v TAMARIND JUICE                       1 CUP

FOR  SEASONING:

MUSTARD SEEDS                        2TSP

CURRY LEAVES                             FEW SPRIGS

ONION                                           1NO   

PREPARARION:

v Pour  1tsp oil in a pan add coconut, roast them till they are  brown , remove from fire,

v Pour 1 tsp oil in a pan add cinnamon, cloves fennel seeds, when they started sputtering add coriander, dry red chilly   roast them.

v Grind everything together to a fine paste.

Method:

v To an earthen pot add fish pieces; add fine paste, salt tamarind juice. To add more water if needed to make thick gravy consistency.

v Bring to boil simmer and cook till the fish is cooked.

v Add seasoning.

Take off the stove. Serve hot with meals.

KARIMEEN POLLICHATHU

Ingredients  for roasting the fish:

Ø karimeen (fish)                  1kg

Ø Pepper                                10nos

Ø Dry red chilly                       10nos

Ø Ginger                                  a small piece

Ø Garlic                                   a pod

Ø Chilly powder                       1 tsp

Ø Turmeric powder                  ½ tsp

Ø Salt                                         as required

Ø Oil                                           ½ cup

Ingredients for gravy:

Ø Small onion                    20nos

Ø Green chilly                     2nos

Ø Garlic                              3nos

Ø Ginger                             a small piece

Ø Chilly powder                   2tasp

Ø Turmeric powder             ½ tsp

Ø Thick coconutmilk           ½ cup

Ø Salt                                   to taste

Ø Water                               ¼ cup

Preparation:

Ø Wash the fish well and   make 4  or 5 slits on the fish .this slits will made on the fish will help the marinate to penetrate in to the fish

Ø Coarsely grind the pepper make a fine paste of ginger and garlic

Ø Add chilly powder turmeric powder ,salt and mix everything well and marinate the fish for half an hour

Ø Roast the fish in a pan   .don’t make too crispy. don’t overcook.

Gravy preparation;

Ø Grind the onion, chop the ginger and garlic

Ø Pour oil in a pan when heated add onion paste ,then ginger and garlic sauté for some time ,add coconut milk ,just combine well

Ø Make a thin bed with half of the gravy   in a banana leaf   and place roasted fish and top it with rest of the gravy over and wrap the fish by folding banana leaf.

Ø Fry the fish again   in heated pan. Let it cook well on both the sides with banana leaf.

SAMBAR POWDER

Ingredients;

Ø Dry red chilly               100 gm

Ø Coriander                     200gm

Ø Fenugreek                     4 tsp

Ø Asafetida                         a small piece

Ø Jeera                                 3tsp

Ø Kadalaparipu                    4tsp

Ø Coconut oil                      2tsp  

Preparation: 

Pour oil in a pan add kadalaparipu, asafetida  roast for time when they are slightly turns brown add rest of the ingredients and roast for some time and grind them when comes to room temperature.

    

   (dry roast grated coconut may be added to the sambar )

    You can keep this  in a air tight container

MASALA IDLY WITH TOMATO

INGREDIENTS:

• IDLI                                                        4 NOS
• ONION                                                  1  (CHOPPED)
• TOMATO                                               2  (CHOPPED)
• CHILLY POWDER                               1 TSP
• TURMERIC POWDER                         1/2 TSP
• OIL                                                        2 TSP
• SALT                                                     AS PER REQUIRED
• CORIANDER LEAVES                          FOR GARNISHING

              (CUT IDLI IN TO SMALL PIECES)
             
                    MEHTOD:
                           

•     POUR OIL IN A PAN, ADD CHOPPED ONION, TOMATO .SAUTE  FOR SOME TIME THEN ADD CHILLY POWDER.TURMERIC POWDER, AND SALT 
•    ADD IDLI PIECES  MIX        THEM WELL.
• GARNISH WITH CORIANDER LEAVES.    

                                         

FISH PICKLE

INGREDIENTS:

•  FISH                                              1/2 KG
• GINGELLY OIL                             200GM
• TURMERIC POWDER                   1TSP
• CHILLY POWDER                        50GM
• RAW MUSTARD SEEDS              2TSP  (POWDERED)
• LEMON JUICE                              1 TSP
• VINEGAR                                      1/02 CUP
• SALT                                             AS PER REQUUIRED 
• GARLIC                                          25 GM
• GREEN CHILLY                            5NOS
• GINGER                                          25 GM
• BOILED WATER                             1 CUP

                    PREPARATION

• MARINATE THE FISH WITH TURMERRIC POWDER CHILLY POWDER  SALT FOR 15 MINUTES
• POUR OIL IN A PAN WHEN HEATED FRY ALL THE FISHES
• IN THE SAME REMAINING OIL ADD CHOPPED GINGER AND GARLIC, CHILLY SAUTE THEM FOR  FEW MINUTES
• ADD  TURMERIC POWDER  CHILLY POWDER (REMAINING).  THEN MUSTARD POWDER   ( PUT OFF THE FIRE WHEN YOU ADD CHILLY POWDER,)
• ADD BOILED WATER , SALT   ,LET THEM BOIL FOR   SOME  MINUTES
• FINALLY ADD FRIED FISHES  AND MIX THEM WELL.         PUT OFF HTE FIRE WHEN OIL REMAINS ON THE TOP.

             

VEGETABLE PIZZA

INGREDIENTS:

v Maida                     2 cups

v Dry yeast                 1tsp

v Sugar                       ½ tsp

v Salt                           ½ tsp

v Oil                             1 tsp sugar    

Dissolve sugar in ½ cup luke warm water . Sprinkle yeast over the water and leave in draught free place to froth.

 Sieve maida with salt and rub oil in to it. Add yeast solution and knead in to a smooth, but not stiff. When the dough is doubled, punch and leave to rise once again.

Take lump of dough, roll it into a pizza base use dry flour to dust if required. Add pizza gravy as required, Add toppings. Sprinkle cheese over it.

Bake in a hot oven 180 degree.  Cook till its base is crisp and light.

PIZZA SAUCE RECEIPE:

Sauté garlic in oil add bell pepper and sauté for few seconds add chopped tomatoes( skin removed and tomato puree of fresh tomatoes ) salt and pinch  of and crushed pepper add basil of oregano    cook till soft and juices evaporate to right consistency

ADAPRADAMAN

          Today   I am going to write about ada pradaman it’s a special one for onam . You can buy this ada   from super markets.

Ingredients needed for ada pradaman

v  Ada                200gm

v  Milk                2 ½ ltr

v  Sugar              400gm

v  Cardamom      10nos

v  Ghee                3tsp

v  Cashew nuts    25gm 

v  Kismiss            25gm

v  Condensed milk  4tsp        (optional)

   You can reduce the amount of sugar according to your taste

       Method

Wash the ada in cold water and drain .Pour ½ litre   boiled water on ada and close the vessel for 15minutes. Boil the milk adding ½litre of water and add the soaked ada. Cook in gentle fire stirring all the time till the ada becomes very soft and color of the  milk changes to pink    and the amount of milk reduce to 2 litres. Add sugar and condensed milk and continuous stirring   for 3 minutes,

 To this add the dry fruits roasted in the ghee, then cardamom powder.

Serve palada hot or cold.  It tastes delicious.

 

BANANA PAYASAM

         INGREDIENTS:

v Banana   (kerala)         2 nos

v Sugar                            to taste

v Coconut                         1

v Rice powder                  1 cup

v Boiled water                  1 cup

v Cardamom   powder       1tsp

v SALT         

PREPARATION:

Extract milk from coconut

Thick milk      1cup

Thin milk        2 cup

Dough for  kozhukattai

Boil 2 cups of water and 1 cup of rice powder with pinch of salt. Stir continuously to form a dough

Cool and knead it to soft firm dough

 How to make pasayam

v Lightly apply oil in your hand and take lemon size dough .   Make each  dough  like   a ball and keep aside

v Cook them in thin coconut milk ,  once the kozhukattai is cooked  add diced bananas   in to them let it cook for some more time, add sugar.

v Add thick milk. Let it boil for some  time

v Add cardamom powder

  

UNNAKAI

             INGREDIENTS:

Ø Banana             4  (kerala)

Ø Coconut             1 cup (grated)

Ø Kismiss              3tbl sp 

Ø Nuts                   3 tbl sp

Ø Cardamom        4 nos

Ø Sugar                 to taste

Ø Ghee                  2tsp

Ø Oil                      for frying

PREPARTION:

Ø Boil the banana , smash them well with hands

Ø Pour ghee in a pan add   kismiss,  coarsely powdered   nuts,  then coconut sauté  for some time

Ø Add sugar ,  cardamom  mix them well

Ø Take a ball size smashed  banana, roll them with 2tsp fillings and fry them till they are golden brown.