Kozhi Nirachathu Stuffed Chicken And My 100th Post

Now the time to celebrate my 100th post.I really feel proud :).First of all i would love to thank my dear friend Aparna of Ladies Special Adukkala (http://ladiesspecialadukkala.blogspot.com/) for introducing this blogging.....She have a very beautiful blog....

Also in this occation i thank all my blogger friends for there loveliy commends.....

In this special i would love to share Kozhi Nirachathu Stuffed Chicken with u.....

When i saw kozhi nirachathu in (pranis http://pranithworld.blogspot.com/2010/03/kozhi-nirachathustuffed-chicken.html) nithu (http://neetzkitchen.blogspot.com/2010/04/kozhi-nirachathu-wo-oven-stuffed.html)...I was in hurry to try it out.....So i thought i will post it in my 100th post

Ingredients :

Chicken : 800 g

For marination:

Chilli Powder - 2 tbsp

Turmeric Powder - 3/4 tsp

Lime Juice - 1/2 lime

Salt and water

Make a paste of all the ingredients under marination.Marinate the chicken and keep it in the refrigerator for 2-4 or more hour.

For Stuffing:

Egg - 1no

Onion - 1 large thinily sliced

Ginger Paste - 1/2 tsp

Garlic Paste - 1 tsp

Curry Leaves - 1 twig leaves

Green Chilli - 3 nos chopped  

Chilli Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Coriander Powder - 1 tsp

Coriander leaves -few

Cashew Nuts - 6 nos

Raisins - 5 nos

Salt to taste

Oil

Preparation for the stuffing:

1.Boil the egg and keep aside.

2.In a pan, add oil and saute cashew and raisins till light brown and remove.

3.Now add in the onion and add some salt.When its colour changes add ginger garlic and green chilli and saute for 5 - 10 minuts. Then add in all the powders listed and saute till the raw smell goes.

4.Add the egg,nuts and raisin and saute.

5.When it cooled down add this stuffing inside the marinated chicken and then with a neddle and thread stich the flesh in between the legs.Then tie the legs with thread or twine and also the wings (hands).

6.Fry the stuffed chicken.Heat oil in the pan..Fry the chicken until all the four sides get light brown.

7.Preheat the oven in 350F. Place the chicken in to the oven safe bowl.. Bake it covered for 30 - 45 minutes .

Now for the Gray Part :

Ingedients :
Onions - 2 large nos sliced
Tomatoes - 2 large nos chopped
Curry Leaves - 3 twig leaves
Fennel Seeds - 1 tbsp powdered (perinjeerakam)
Green Chilli - 4 nos chopped
Ginger Paste - 1/2 tsp
Garlic Paste - 1/2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Water - 1/2 cup

Preparation :

Heat oil in a pan(use the same oil for frying the chicken) and add the onions and then add in the curry leaves, green chilli and ginger and gralic paste and saute till onions are almot borwn in color and then add the tomatoes and saute till tomatoes are cooked . Add in the powders and spices and saute till raw smell goes. Add in the water to make a thick gravy and leep aside.

Pour this gravy into the half baked chicken and bake it for another 20-30 minute.Serve Hot.

Varutharacha Sambar(Sambhar with roasted coconut and spices)

Ingredients
Parippu/Toor Dal – ¾ cup
Mixed vegetables – 2 cups[I used drumsticks,carrot,potato,beans,tomato,big oninon,bringal,ladies finger]
Tamarind – 1 small lemon size
Hing – 1 tsp
Salt to taste

To roast and grind:
Coriander powder – 2 tsp
Chilli powder -3/4 tsp
Turmeric powder -1/4 tsp
Pepper powder -1/2 tsp
Cumin -3/4 tsp
Curry leaves -2 strip
Chopped ginger garlic – 2 tsp
Small onions/Shallots* – 2
Grated coconut – ½ to ¾ cup
Coconut oil – 4-5 tsp

For Seasoning:
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Dry chillies -3-4

For garnish
Coriander leaves – 2-3 tbsp,chopped

Method
1.Cook the dal till soft.
2.Dry roast the ingredients given for the masala till golden brown and grind to a smooth paste.Note:first roast coconut and other ingrediants exept powders,when it change to golden colour only add the powders.
3.Soak the tamarind in hot water and extract as much as 1 cups of ‘puli vellam’-tamarind water from it.
4.Cook the vegetables in this tamarind water till done.
5.Add the ground masala and dal to the cooked vegetables and let it boil-till everything gets mixed.Add hing to it.
6.Prepare seasoning in a pan with coconut oil and splutter mustard seeds,dry red chillies and add curry leaves.
7.Add the seasoning to the sambhar and garnish with freshly chopped coriander leaves.

Egg Vegetable Curry

Ingredients:
1 cup of vegetables like beans,carrots and potato.
Some coriander leaves
Some curry leaves
3 eggs
1onions
1 tomatoes
salt to taste 
1/2 pepper powder
1/2 termeric powder
1/2 chilli powder
1/4 fennel seeds
1 1/2 cup of thin coconut milk
3/4 cup of thick coconut milk

Directions:
1. Fry sliced onions and green chillies.Add spices and fry well.
2. Add vegetabels expect tomatoes, salt and thin coconut milk and cook.
3. When vegetabels are half done, add tomatoes. Cook till vegetabels are tender and gravy is thick.
4. Add shelled haveld hard-boiled eggs. Also all curry leaves.
5.Now add thick coconut milk and remove from fire befor boiling.Garnish with corindar leaves.

Best with appam,poori and chappathi.

Chana Masala / Chickpeas Masala

Ingredients
White Chickpeas (soaked overnight in water) – 1 and 1/2 cups 
Onion (sliced) – 1 large
Tomato (sliced) – 1 large
Green Chillies (slit) -2
Curry Leaves – A sprig
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Ginger Paste -1 tsp
Garlic Paste – 1 tsp
Chicken Masala Powder – 1 tbsp
Red chilly powder – 1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Cilantro – A few
Salt – As required
Water – As required

Preparation Method

1.Soak the Chickpeas overnight or for at least 4 hours. Wash the chickpeas and drain the water.
2.Pressure cook the chickpeas with a pinch of turmeric for around 20 minutes. Add enough water so as to cover the chickpeas.
3.Heat 2 tbsp oil in a wok and splutter mustard seeds.
4.Add sliced onions and saute till the onions are translucent.
5.Add slit green chillies, chopped tomatoes and curry leaves and saute till the tomatoes are cooked well.
6.Next add 1 tsp ginger paste and 1 tsp garlic paste and saute for a minute.
7.Add 1/4 tsp turmeric powder, 1/2 tsp chilly powder, 1 tsp coriander powder, 1 tbsp Chicken masala powder and stir fry for two minutes.
8.Add the cooked chana along with the leftover water from the cooker. Add more water (around 1/4 cup) if required to make enough gravy.
9.Sprinkle some cilantro leaves and mix well.
10.Cover and cook on low flame for another 10-15 minutes, till the gravy is thick and finely coated on the chickpeas.

Serve along with rice or chappathis.

Capsicum Thoran

Ingredients
Capsicum (diced into medium cubes) – 2 big
Sliced Onions – 1 medium
Curry Leaves – A sprig
Oil – 2 tbsp
Mustard Seeds – 1/4 tsp
Turmeric Powder – 1/2 tsp
Green chillies - 3
Salt – as required
Grated Coconut – 1/2 cup

Preparation Method
Heat 2 tbsp oil in a pan and splutter mustard seeds.
Add onions, curry leaves, green chillies,and saute till the onions are translucent.
Add turmeric powder.
Now, add the capsicum pieces along with required amount of salt and mix well.
Mix well. Cover and cook for around 15 minutes stirring occasionally.
Meanwhile add grind coconutto the cooked capsicum and mix well
Allow it to cook in the coconut  for another 5 minutes until all water has evaporated.
Serve this tasty capsicum thoran with Rice.

Kozhakattai (sweet coconut dumplings)

Kozhukattai is a popular dish of south India. It is a steamed food.This is one of my hubbies favt snack.I always love to make this for him....


Ingredients

For stuffing:
Coconut grated – 1 cup
Chopped jaggery – ½ cup
Cardamom – 4 no
Ghee – ½ tea spoon

Dough:
Rice floor - 1 cup
Boiling water - 1 1/2 -2 cup
Salt - 2 pinch

Stuffing:
1.Put coconut, jaggery, ghee and cardamom powder in a hot pan; keep stirring till jaggery melts and mixes with other items.
2.Remove from heat when you find the mix leaving the sides of the pan without sticking.Now the stuffing for kozhukattai is ready.

Dough:
3.Boil two cups of water and add one cup of rice flour with pinch of salt; stir continuously to form a dough; cool and knead it to a soft, firm dough.

Now how to make Kozhakattai
4.Now lightly apply oil or water in hand and take lemon size dough; press it with your both hands;now fill it with stuffing.
5.Seal it and steam cook for 5 to 7 minutes or till done; after cooking you can see the change in colour.

Ella Ottada(Steemed one)

Ingredeints:
1 cup roasted rice flour
1-1 1/4 cup of boiling water (It may varies)
3/4 cup of grated coconut
salt to taste
Banana leaves for wrapping

Method
1.First add enough salt and blend using your hand.
2.To this add boiling hot water just enough o make a soft and smoot dough.use a spoon to blend.when it is warm enough kneed using your hand.Note that it should be little looser than the idiyappam dough.
3.Take a piece of banana leaf and place one rice dough ball and flatten it gentily.U can rube some water on your hand while applying.
4.Now spread some grated coconut on the dough.
5.Steam this untile done.

Serve with Veg or non veg curry.

Chickpea Salad And Award

Ingredients 1 cup cookedchickpeas

1 cucumber, sliced
1 carrot, chopped
3 lettuce leafs
1/2 lemon
Salt o taste.

Directions

1.In a medium bowl combine chickpeas, cucumber,carrot,lettuce leaf,leamon and salt. Mix well and serve.

I am very very... happy to receive the following awards from my friend sweet friend Suhaina & Maya and Lakshmi of(Yummy O Yummy) .Both has a very beautiful blog...and very interestig recipes....Thank you my dear.....
And i would like to share this with all my blogger friends...

Whoever receives these awards should list 5 favorite recipes from their blogs. Here are our favorite recipes.

Kalathappam(Rice flour Cake)

Bread Sausage Pizza

Kakka Irachi(Clams) Thoran

Ney Pathiri/Fried Rice Rot

Methi Fry(Sardine fry)

Neetz
Hari Chandana
Jay
simply.food
Kairali sisters
PranisKitchen
Nithu Bala
Gita Jaishankar
Nitks
Jagruti
Fathima

Tomato Rice

Hellow my dear friends, I took a short break from blogging.Because i was very bussy in my office...I miss everyones recipe...And sorry for not commending on ur recipes.

Ingredients:
Rice - 1/2 cup
Tomato - 2
Urad dal - 1 tsp
Oninon - 1
Red chilli - 1
Green chillies -1
Mustard seeds - 1 tsp
Curry leaves
Oil and Salt

Preparation Method
Wash and clean the rice and cook it in a pressure cooker.
Heat the pan, add mustaed seeds followed by urad dal,red chilli and curry leaves.
And fry until the urad dal becomes golden colour.
Now add onions and green chillies,and add salt to taste.
When onion change its colour add tomato,and let it boil till all the water is evaporated.
Add this to the rice along with the gravy and mix well.

Happy Vishu & Neyappam/Unniappam.

 Vishu is the harvest festival of Kerala observed on the first day of the Medam month (April – May) of Malayalam Panchang.

Vishu Kani is the first thing that we see on Vishu day, which is the New year day according to Sun calendar. The idea behind keeping vishu kani is to see them first thing and hope the next year also brings them in abundance.

Ingredients:

Rice -2cup

Grated Coconut -1/2cup

Jaggery grated -1/2cup

Maida 1/2 cups (flour )
Cardamom powder -2tsp
Baking Soda -3/4 tsp
Ghee -4-6tsp

Plantain (maysor) -2 chopped

Sesame seed (Black) fried in ghee - 4-5tsp

Coconut oil as required

Coconut pieces fried in ghee -1/4 cup

Salt 1/4tsp

Direction:

1.Soak the rice for 2 - 3 hours.Drain well and grind.Donot grind to fine paste.

2.Gring the chopped plantain and coconut.

3.Make a syrup using Jaggery.Note that do not add too much water while making the jaggery syrup.
4.Now mix all the ingredients together execpet oil.The batter should not be too watery or too thick.And keep it aside for 1 hour or 2- 3 hours.
5.Now add salt and mix well.Now place the appa karam on the fire and fill each unniappam cup three quarters full with the coconut oil or ghee.(I use half coconut oil and half ghee)
6.when the oil is hot pour the batter into the cup.Cook until dark golden brown.

chicken tikka

When i saw the chicken tikka recipe in anjus blog,i was in a hurry to try it out...And i tried this my hubby loved it very much..Thank u so much anju...Here u can check out her recipe.. I did not add Kasoori methi and food colour.

Ingredients:

Chicken pieces boneless-300grm

Red chilli powder-1/2 tsp
Turmeric powder-1/4tsp
Garam masala powder-1/4tsp
Ginger garlic paste-1/2tsp
Thick curds-2tbsp
Bell peppers(capsicum) chopped into large thin squares-as required.
Onions chopped into large thin squares-as required
Lemon juice-1tsp
Salt-to taste
Bamboo Skewers

Mix all the ingredients together except the vegetables and marinate for about 6 hours.
Mix the veggies with the marinate.
Preheat the oven to 225 °C.
Place the marinated chicken pieces into the skewers,alternating with bell pepper and onion pieces.
Arrange the skewers onto a baking tray.
And cook for 30mints or till done

Prawns Sticks And Awards

Ingredients :

Prawns : 10nos Medium sized

Chillli Powder : 1tsp

Turmeric Powder : 1/4tsp

Lime juice : 2tsp

Toothpicks

Salt

Refined Oil

 

Method :

1. Make a paste of Chillli Powder, Turmeric Powder,Lime juice and salt.
2. Marinate Prawns in the masala paste for minimum 1hours.
3. Now insert a toothpick from top of the prawns till end in lengthwise.
4. In a Saucepan heat oil and place each prawn sticks.
5. Golden fry each prawn sticks and serve hot.

I recived some awards from my sweet friends Pranis Kitchen and Yummy o Yummy.