MANGO PICKLE

                                      
       
 Ingredients:
Ø Mangoes                                           3 nos

Ø Dry red chilies /Chilly Powder  10 nos

Ø  Mustard seeds                              3 tblsp
Ø Fenugreek                                      2 tblsp

Ø  Turmeric Powder                         1 tsp

Ø  Asafoetida                                      1 tsp

Preparation:

Ø Chop raw sour mangoes into small pieces.

Ø Roast Fenugreek seeds once they are fragrant for 2 minutes.

Ø Roast dry red chillies on a low flame, then turn off heat and let it cool.

Ø Grind the raw mustard seeds and roasted fenugreek seeds and red chilly to make fine powder.

                             (Wash the mangoes thoroughly & dry them. Moisture may spoil them)

Seasoning Ingredients:

Ø Gingely Oil                         200 ml

Ø Mustard seeds                   2 tsp

Ø Asafoetida                           2 pinches

Method:

Ø Pour 2tsp oil in a pan, add mustard seeds. When they start to pop, add asafoetida & switch off heat .Then add roasted redchillies to it & stir for sometime.

Ø  Add mangoes, powdered fenugreek seeds& little sugar. Mix it well till everything is combined.

Ø Heat gingely oil well in another pan till it comes to room temperature.

Ø Pour this oil over the above mixture of mangoes .Mangoes should be well immersed in the oil. Transfer it to an airtight bottle.

Dry Fried Chicken

                                                       
Ingredients

1. Chicken  (boneless)             1kg                              
2. Ginger                                25gms
3. Garlic                                 25gms
4.  Chillies                                2Nos
5. Kashmiri Chilly Powder       5tsp
6. Turmeric Powder                1/2tsp
7. Vinegar                                2tsp
8. Cornflour                            5tsp
9. Salt                                   to taste
10. Curry Leaves
11. Oil                                                              

 Method

Marinate the chicken with kashmiri chilly powder; turmeric powder; ginger,garlic & chilly paste; vinegar; cornflour & salt.

Keep it in freezer for 3 hours.

Fry the chicken in refined oil in a low flame.

Garnish with curry leaves.

Malabar Chicken Biriyani

MALABAR CHICKEN BIRYANI

§  INGREDIENTS

1)        BIRIYANI RICE                         1KG                                                              

2)        CHICKEN                                  1KG         

3)        ONION                                     500gms

4)        CHILLIES                                   50gms

5)        GINGER                                    50gms

6)        GARLIC                                     25gms  

7)        CINNAMON                              5 

8)        CLOVES                                     5  

9)        CARDAMOM                            4

10)    FENNELSEEDS                           3tsp 

11)    CASHEW NUTS PASTE  

12)    CORIANDER LEAVES                 25gms

13)   MINT LEAVES                            25gms

14)   CORIANDER POWDER               2tsp

15)   CHILLY POWDER                        1tsp

16)    GHEE                                         50gms

17)    CURD                                         1 cup

18)    JEELEBI COLOUR

19)   KUS KUS                                     10gms

20)    OIL                                          as per required                          

        (For 1 glass rice -2 glass water)

                             

§  METHOD

v   Soak rice for half an hour, and drain the water. Marinate the chicken   with curd and salt for half an hour.  Grind the   ingredients 4,5,6,12,13. Powder the ingredients 7, 8,9,10 each separately.  Fry the chopped onions till golden brown. Sprinkle some sugar on it. Fry the cashew nuts and and kismiss.

v  Pour ghee in the rice cooker.  Add biryani leaf, cinnamon, cardamom, cloves. Add rice.  Saute for some time. Then add boiled water. Add salt for taste.  Let it cook for some time. Then close the cooker with the lid and put weight.  Reduce the flame and cook for 15 minutes.

v   Keep another pan.   Pour oil,  add  powdered cinnamon, cloves,  ginger,   chilly,   coriander leaves , mint leaves   one bye one.   Saute till raw smell is gone. Add chicken.  Cook for some time.

v   Take big vessel with thick bottom.  Spread some ghee on it, then make layer of chicken,  then rice spread fried onions ,  nuts, kismiss  sprinkle some jeelabi colour diluted in water and ghee on it. Repeat this to make 2-3 layers.   Close the vessel with tight lid and keep it on a hot dosa plate in low flame for some time. Now Malabar Chicken is ready.

v  Serve it with salad, chutney and pickle.