Friday, January 15, 2010

Spicy Chicken Fry

Ingredients for Chicken Fry

• Chicken – 1/2 kg (cleaned and cut into medium pieces)
• Black pepper - 1/2 tbsp
• Chilly powder – 3/4 tbsp
• Garlic pods – 1/4 tsp
• Ginger – 1/4tsp
• Turmeric powder – 1/2 tsp
• Salt - As reqd
• Curry leaves - 1 sprigs

Method of cooking

1)Clean the chicken and cut into medium pieces.

2)Grind black pepper, chilly powder, garlic, ginger, turmeric powder and salt to taste to marinate the chicken and keep it in the fridge for 4-5 houres.Best for over night

3)Heat the oil and fry the chicken pieces until it is cooked and slightly brown.Add curry leaves befor 5 minuts from removing from fire.

4):- Chicken Fry is ready to eat.

:- You can have chicken fry as snack or with breads.

Mathanga(Pumpkin) Pachadi


· Chopped Pumpkin – 350grm
· Grated coconut – 1/2 cup
· Green chillies(roundly cut) - 3 nos
· Cumin seeds - ¼ tsp
· Curd -1 cup
· Mustard seeds - 1 tsp
· Red chilly - 2 nos
· Water - ¼ cup
· Curry leaves - A few
· Salt - to taste
· Oil -2 tsp

Preparation Method:
· Cook Chopped Pumpkin in water along with salt .Mash half part of the cooked Pumpkin with a spoon. Rest keep as it is.
· Grind the coconut and Green Chilly to a fine paste.
· Add this paste to the cooked Pumpkin .
· Add Curd to the mixture and stir well.
· Heat Oil in a Pan.
· Add Mustrard seeds allow to Splutter.Now add Curry leaves,2 tsp of grated cocunut and Red chillies into it.Fry them untile the coconut change its colour to brown.
· Add this to pachadi and mix well .

· Combination: Serve with Rice.

Mutta Roast


Egg -3 (Hard boiled)
Onion -3 (Sliced thinly
Ginger paste -1/2 tsp
Garlic paste -1/2 tsp
Tomato sauce -1tsp
Tomato -2
Curry leaves- A few
Chilly pdr -1 tsp (I used Kashmiri chilli powder)
Chicken Masala -1/2 tsp
Turmeric pdr -1/4 tsp
Oil -3 tsp
Salt –As reqd
Coriander leafs-A few


· Boil eggs and remove the shell.
· Heat oil in a pan. Add onion, curry leaves and saute well.
· When it turns into golden colour put tomato sauce, ginger garlic paste, salt and 3 powders.
· Mix well and saute for another couple of minutes.
· Add sliced tomato and water. Cook well and make it into a fine gravy.
· Add eggs to the gravy.
· When the gravy starts to thicken, cover the eggs with the masala.
· Transfer it to a serving bowl.
· Garnish with Coriander leafs and curry leaves.

Gulab Jamun


o 1 cup milk powder (Try Nido milk powder or the one which is available)
o 1/4 cup flour
o 3 tsp unsalted butter
o 1/4 cup room temperature milk
o 1/4 tsp baking soda
o 1 cup sugar
o 2 cups of water
o 1 tsp ground cardamom
o Rose water 2 tsp
o Vanilla essence(optional)


o In a medium saucepan put sugar and water. Mix it in medium heat until it starts boiling.
o When it starts boiling put it on simmer.
o In a medium bowl mix all the dry ingredients of Gulab Jamun. Add butter and carefully mix it with dry ingredients.
o Now add milk and make the dough until smooth.
o The dough should be very soft.
o When its done let the dough rest for 20 or 30 minutes.
o Now make small small balls.
o Heat a pan with a thicker bottom to heat the frying oil.
o When the oil is heated put the balls one by one.
o U can put 4 or 5 at a time.
o Fry them until it changes its colour to brown.
o When all the balls are ready drop them to the syrup.
o you can either keep Gulab Jamun overnight in the refrigerator or you can serve it in 6-7 houres.

Monday, January 11, 2010

Spicy Chicken Chilli


Cooked Boneless Chicken-500grm(Chopped into small pieces)
Onion - 2 big(Chopped into very fine pieces)
Tomato - 2 medium sliced into small pieces
Green chilly - 2 split length wise
Garlic - 4 cloves (Chopped into very fine pieces)
Ginger-1 1/2" size
Turmeric Powder - 1/4 t spoon
Chilly Powder – 3/4 t spoon
Coriander leaves - 1 strip chopped
Curry leaves-1 strip
Cooking oil – 2 table spoon
Salt - To taste


1.Heat some oil in a pan and fry the onions till light brown in colour add salt to taste.
2.Then add green chilly,garlic,ginger and tomato and stir for around 10 minutes.
3.Then add Chilly Powder, Turmeric Powder and finally curry leaves and stir for around 1 minutes.
4.Then add cooked chicken and mix well.
5.Keep it on low fire for about 10 minutes.
6.Remove from fire and Garnish with Coriander leaves.

A best combination with chapatis and parathas.