Chana Raita

Ingredients:

2 cups yogurt
1 cup boiled chickpeas (boil with some turmeric)
1 green chilli
Coriander leaves
Salt to taste
Preparation:

In a salad bowl, whisk the yogurt well to remove any lumps.
Add all the remaining ingredients add salt. Mix well.
Chill for an hour and serve.

Chicken Cutlet

Ingredients:

500 gms chicken
2 boiled big potatoes
1 inch ginger
4 Garlic
2 or 3 green chillies (as per your taste)
bread crumbs for rolling the cutlets
2 egg
1 tsp. chicken masala or garam masala
1/2 tsp turmeric
1/2 tsp Pepper powder
2 onion cut into very small pieces
Coriander leaves as per your taste
Salt as per requirement
Oil for frying
Method:

1.Boil the chicken in a little water and salt.
2.When it is cooked remove the bones and blend it with a blender or chopper
3.Mash the boiled potatoes, salt and the chicken mixture.
4.Heat a pan add 2 tsp oil, saute the onions, ginger,garlic and green chillies. Add the turmeric, 5.Pepper powder and chicken masala and saute for a minute. Add the potato and chicken mixture and mix.Now add Coriander leaves.
6.Remove this mixture from fire. Make small balls from this mixture and then press this ball slightly with your other hand to get into a cutlet shape.
7.First dip this ball into the egg and then roll it in the bread crumbs.
8.Follow the same procedure with the other cutlets.
9.Deep fry it in oil. Take it out of the oil when it is of a golden brown colour.
Serve it with tomato ketchup.

Chappathi

Ingredients :

Chappathi flour - 300 gms
Curd -2 tsp
Oil - 3 tsp
Salt to taste
Water - approx .3 small cups

Preparation :

1.Add the chappathi flour to a big pan, add the oil and salt mix them equally among the flour,
2.Now take enough water in a cup and add the water by parts, make sure that you don't add more water.
3.Make the chappathi flour at least 1 hour before the chappathis are done.

Making chappathi :

1.Make the dough into small balls and roll them on a hard surface with some dry
chappathi flour, with the roller.
2.Heat the tawa and put the chappathi on top of it.
3.Let it cook for about 30 second s on each side, turn it for about3 or 4 times, when the chappathi is cooked.
4.Keep this chappathis in a hot pot, this will help keeping the chappathis fresh.
Serve with Chicken Gravies or veg curry.

Pepper chicken fry and my 50th post

Thanks to all my blogger friends for their support, encouraging feedbacks and lovely comments.Today iam posting 50th recipe. I'm very excited.

Ingredients:
Chicken 200 grm
Salt to taste
3 tbsp Oil
1 Onions, chopped
Chilli green-3
Half of one lemon
1/2 tsp Turmeric powder
1/2 tsp Black Pepper powder
1/4 tbsp chopped ginger
1/4 tbsp chopped garlic
2-3 Curry Leaves
Coriander Leaves, chopped

Method:
1. Wash and clean the chicken and cut into small pieces.
2. Mix all the ingredients expect Coriander Leaves, Pepper powder, Curry Leaves and oil.
3. Pour half glass of water.
4. Cook over medium heat until chicken is tender. Remove from heat and set aside.
5. Heat the oil in a pan and fry curry leaves.
6. Add the cooked chicken and pepper powder and fry until its dry and change its colour to a dark brown colour.
7. Garnish with coriander leaves and serve with roti or bread.

Corn flakes fruit salads

Ingredients:
1 cup of mixed fruits of your choice
1 cup of strawberry ice cream
1/2 cup of Corn flakes
Suger if needed

Directions:
1.Cut fruit and mix in large bowl.Mix some sugar.
2.Now mix ice cream and corn flakes.
Note:Its should be used as soon as made,other wise the crispiness of the corn flakes will be lost.

Mixed Vegetable Curry

Ingredients
French Beans- 10 cut finely
Carrot-1 cut finely
Potato-1 cut finely
Peas frozen – 1/4 cup
Onions-2 chopped finely
Tomato-1 big chopped finely
Ginger garlic paste- 1 tsp
Cinnamon- 1stick
Green chillies-4 to 5
Cloves- 2
Turmeric powder- ¼ tsp
Salt to taste
Coriander leaves- 1 tsp finely chopped
Coconut milk-1/2 cup
Method
Heat 4 tsp oil and 1 tsp ghee in a pressure cooker . Add cinnamon and cloves. Then add the onions, saute for some time and add the ginger garlic paste and Green chillies. Fry for some time and add the tomatoes. Saute till the tomatoes become soft and add all the vegetables. Add salt and turmeric powder..Add 1/2 glass of water and cook.When the vegetables are cooked pure Coconut milk and remove from the fire . Garnish with coriander leaves and serve hot with poori or chapathis or paranthas.

Raw banana Olan

When seeing raw bananas while going for a shopping my hubby always ask me to take some raw banana.Olan is is one of his favourate dish.I got some raw banana from the person who came from kannur.So I decided to make olan.
Olan is the simplest and a unique dish of Kerala with no spice at all in it(except green chillies, which is optional) flavoured with coconut milk and coconut oil and fresh curry leaves. Yet, when made with the right ingredients in the right proportion, it tastes heavenly. Olan can also be made in other method.But I hope the people over kannur makes this way.

Ingredients:
Raw banana :2
Ash gourd(winter melon) :100 gms
Bean:4
Green chillies:3
Curry leaves: few
Thin coconut milk:1 1/2 cup
Thick coconut milk:1/2 cup
Salt to taste
Coconut oil : 2 tsps.


Direction:
Slice raw banana in round shape. Cook along with Ash gourd,beans, Green chillies,salt and Thin coconut milk.when they are cooked add Thick coconut milk.And remove from the fire and put some Curry leaves and Coconut oil and close the led.

Meen Mulakittathu ( Fish in Red Chilli Gravy)

Fish- 500 gm(I used king fish)

Red chilli powder- 1 1/2 tsp(I used kashmiri chilli powder)

Turmeric powder 1/2 tsp

Tamarind – Kundam pulli 3

Shallots - 5 or 6(chopped)

Ginger- garlic paste - 1 tbsp

Tomato - 2 small

Curry leaves - 1 sprig

Oil - as needed

Water - as needed

Salt - to taste

1.Mix the spice powders along with Tamarind, Shallots, Ginger- garlic paste, Tomato in a pot(I used earthern pot here) with some water.Let it boil till the raw smell of tamarind has gone. Cook untile the onions and tomatos are cooked.
2.Add fish pieces and let it cook till the fish pieces are done. Pour some oil and Curry leaves on top. Shake the pot gently to mix all the things together. Do not use a spoon. Cover and let it rest at least two hours.

Gobi Manchurian And Award

Ingredients

4 cup Cauliflower cut
3 tsp Maida
1 Egg
2 tsp Corn flour
1 tsp Red chilli powder
½ tsp Salt
2 pinch Orange red food colour(optional)
1 tomato
1 no Red onion (cut into big dices)
1 nos Green bell pepper/ capsicum (cut into big dices)
1 no Green chilli (minced)
1 tspGinger garlic (minced)
¼ cup Green spring onions (finely chopped)
4 tspTomato chilli ketchup
¼ tsp Salt to taste
3 tsp Oil (for sauteing)
2 cup Oil (for deep frying)
2 stks Coriander leaves (for garnishing)

Instructions

1.Wash the cauliflower florets and put them in hot water for few minutes. Drain the water completely and pat dry with a kitchen towel. Mix maida, corn flour, salt,egg, red chilli powder,. Make a fine paste and add cauliflower and toss in to coat it with the paste. Heat 2 cups of oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

2.Now heat 3 tsp of oil in a wide kadai, saute red onions, tomato, ginger garlic, capsicum, green chilli for 4 to 5 minutes, once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato chilli ketchup, and salt. Toss everything for few minutes until the masala becomes dry. Add green onions while sauteing. Garnish with coriander leaves.


Thank you Jagruti and Neethu for sharing the above 3 awards..

I would love to share with all my blogger friends....Please every one accept it...

CHICKEN NOODLES

INGREDIENTS
150g boneless chicken
1 tbsp soya sauce
1 packet noodles
2tbsp tomato chilli sauce
2-3 green chillies 1 tsp chopped garlic
1tsp pepper powder
1 onion
1 tomato
1 bowl of mixed shredded vegetables like carrots , spring onions,red capsicums and green peas.

METHOD
1.1st boil the chicken using salt and pepper powder and then cut it into long thin stripes 2.Heat oil in a deep pan ,add chopped garlic and sute for a minut.
3. Add all shredded vegetables , salt , black pepper , tomato chilli sauce , soya sauce, green chillies and saute for 5 mins.
4.Now as per instructions of noodles packet boil the noodles ,strain them when cooked fully and add them to the vegetables also add cooked chicken.
5.Toss the noodles well so as to prevent sticking.Cook for 10 mins and stir well.Serve hot with ketchup.

Pazham Pori(banana fritters)

This is a very popular snack in kerala.Its very easy and can be made within few minutes.My mother in low make a very nice and tasty Pazham Pori..She is very expert in make Pazham Pori.I miss her Pazham Pori..

Ingredients:

2 ripe plantains,
1 cup of maida /all purpose flour
2 tbsp of rice flour
3-4 tbsp of sugar
1/4 tsp of baking soda
a pinch of salt
oil for frying.

Method

1) Peel the skin off the ripe plantain and cut into two parts. Then cut each part into 3- 4 slices,lengthwise.
2 )Mix rice powder, maida, sugar, baking soda and salt. Make a thick batter.
3) Heat oil in a deep frying pan. Dip the sliced plantains in the batter and deep fry till golden brown in colour.Serve with evening tea.

Sausage Dosa

For Dosa Batter :
1 cup White rice
1/2 cup split black gram lentil salt
1/4tsp fenugreek seeds

How to make dosa batter:
Soak rice, dal and fenugreek seeds for 6 hours.
Then grind them to a fine thin batter by adding little water.
Add salt to it and leave it covered for 12 hours.

For Sausage
Chicken Sausage -3
Onion -1
Ginger Garlic paste -1/4 tsp
Tomato -1
Curry leaves- A few
Chilly pdr -1/2 tsp (I used Kashmiri chilli powder)
Chicken Masala -1/2 tsp

Method

1.Heat oil in a pan. Add onion, curry leaves and saute well.
2.Now add Ginger Garlic paste and sauté for another 5 minuts.
3.Now add all the masala sauté till its raw smell goes.Now add Tomato and Chicken Sausage and cook untile done.
4.Now heat a non stick tawa and spread the batter on the whole of the pan.
5.Now spread the sausage mix.and cook on the both side.

Dal Samosa

Ingredients

For dough

1 cup all purpose flour

2 tbsp oil

1/2 cup Water

pinch of salt

For filling

1 cups of Dal cooked

1 large onion chopped

1/2 tbsp ginger garlic paste

coriander leaves

1 tbsp Garam Masala Powder

1/2 tbsp red chilli powder

1/ 2tsp. turmeric powder

salt to taste

oil for frying

MethodPreparing Dough

* In a bowl mix together flour, salt and oil. With hands mix it well till the mixture is coarse.

* Add water and knead into a smooth dough.

* Leave it for about half an hour and prepare the filling in the meantime.

Preparing Filling

* In a saucepan heat 2 tbsp of oil.

* Add chopped onions. Fry till golden brown.

* Add rest of the spices- garam masala, turmeric powder, salt and ginger garlic paste.

* When the spices are cooked add Dal and let it cook for few minutes.

* Add chopped coriander mix well.

* Let the Dal filling cool before making samosas.Making Samosas

* Make small balls from the dough. Roll each ball into a big round. It should not be very thin.

* Cut it into 2 halves using a knife. Pick one half and make a cone out of it.

* Add the filling into the cone. Seam the mouth and open edges with a little water, by pressing the ends. Take care in doing this so that it may not open while frying.

* Do the same with the rest of the dough.

* When done, heat oil in a wok and deep fry all the samosas till golden brown.

* Serve them hot with ketchup.

Note: To remove excess oil, press the samosas on paper napkins.

MUGHLAI CHICKEN

First of all I thank one of my sister for sharing this recipe with me.This is a dish for special occasions not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty. Cook and eat it and you will feel like royalty yourself!

Ingredients:

1/2 kg chicken
1 onions
Shallot -7
Green chilies -3
1 tsps garlic paste
1/2 tsp ginger paste
1" stick of cinnamon
5 pods of cardamom
1/2 tsp cumin powder
2 tsps chicken masala
3 tsp curd
10 cashewnut.
4 tbsps of oil
Coriander leaves
Salt to taste

Preparation:

1.For the marinade,mix for chicken.Ginger garlic paste, salt, chicken masala and yogurt together. Now mix the raw chicken in the marinade and keep it aside for 1 hour or more.
2.Soak and grind the cashewnut into a fine paste and keep aside.
3.Heat the oil in a pan and add cinnamon and cardamom and fry for a minute.Now add the onions till they are brown in colour.
4.Add the Green chilies.
5.Now add chicken and cook until done.
6.Add the cream and the cashewnut paste to the chicken and stir well. Cook until it turns thick gravy.
7.Turn off the fire and sprinkle the Coriander leaves over the chicken. Cover the dish immediately.

Serve with chappathi or naan.

Semiya Payasam (Vermicilli Payasam )

Ingredients
Thin vermicilli 100gms
Sugar 1 1/2 cups
Sweetened condensed milk 100gm
Milk 1 litre
Ghee(clarified butter) 2 tbsp
Unsalted raw Cashew nuts 50gms
Raisins 50gms
Cardomom powder 1tsp
Method

1.Take a heavy bottom flat vessel. Add the ghee. Fry the cashew till golden brown and remove. Add the raisins and stir for a minute and remove.
2.Add the milk and water stir on low flame.When it starts to boil but the vermicilli and sugar .
3.Check if the vermicilli is cooked. Do not over cook it. It should be just done. Add the diluted condensed milk and keep on stirring. Check the sweetness. Add more sugar if needed. Keep on stirring till the mixture starts getting thick. Turn off the gas.
4.Add the fried cashew nuts and raisins. Add the cardomom powder and keep covered. Can be served hot or chilled. If the mixture gets thick add some boiled milk to the payasam.