Chicken Cutlet

Chicken Cutlet

Spicy cutlet with piping hot tea..can you ever say no to this delicious tea time snack? It is great time saver and the  best part is that you can make the patties  and store in the freezer( without frying) for more than two weeks.The flavor of freshly ground pepper, coriander leaves and a bit  tangy from lemon juice is something I really love in this Kerala style cutlets. This recipe will make around twelve cutlets. Give this recipe a try..

Ingredients

Chicken 3/4 lb
Potato large-1

Onion- 1 medium

Ginger Garlic paste- 1 1/2 tsp

Turmeric powder- 1/2 tsp

Pepper powder- 1 tsp

Chilly powder- 1/3 tsp

Garam masala- 3/4 tsp

Chopped Coriander leaves- a little

Lemon juice- 1/2 lemon

salt to taste

Bread Crumbs- 3/4 cup

Egg whites- 2

Oil for frying

Cook chicken along with salt, turmeric powder and half of pepper powder. Once cool either shred or mince the chicken in a food processor.

Boil potato and mash it.

Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry for a few seconds followed by garam masala, pepper powder, chilly powder, minced meat and boiled potatoes,coriander leaves and lemon juice. Saute this in a low flames till it becomes a uniform mixture. Allow this to cool down completely.

Beat egg whites in a bowl. Spread bread crumbs on a plate and keep aside. 

Take the chicken potato mixture and make small balls and using your palm flatten into patties. Dip in egg whites and then roll on bread crumbs and shallow fry till both sides are evenly brown. Serve with tomato ketchup.

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Hope you will all enjoy..

Tawa Pulao

Tawa Pulao

Tawa pulao is a very famous street food delicacy in Northern India. It is spicy and aromatic and the unique flavor for this rice comes from the pav bhaji masala.Just like any street foods of Bombay this pulao will surely tickle your taste buds.Even though they call it pulao it is an Indianised version of fried rice cooked with Indian spices.It is instant recipe and can be put together if you have left over rice.Add some crunchy vegetables and masala and your dish is done..

Ingredients

Basmathi rice cooked- 2 1/2 cup

Onion- 1 medium

Ginger garlic paste- 1 tsp

Tomato small -1

Green peas- 1/2 cup

Carrot and bell pepper diced- 1/2 cup

turmeric powder- 1/3 tsp
Cumin seeds- 1/3 tsp

Chilly powder-1/2 tsp

Pav Bhaji Masala- 2 tsp

lemon juice- 1 tsp
Coriander leaves - a little

Heat oil in a pan and add cumin seeds and roast for a minute. Add onions and saute till its color changes. Add ginger garlic paste followed by tomatoes and sautes till tomatoes get cooked. Next add in green peas(slightly crushed) carrots and bell pepper. Saute for a minute and add turmeric powder, chilly powder, and pav bhaji masala followed by rice. Sprinkle a few drops of water on top and stir fry in high flame for about a minute. Finally add lemon juice and garnish with chopped coriander leaves. Serve with raita or papad.

Recipe source: Sanjeev Kapoor

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Liver Varattiyathu

Liver Varattiyathu

Liver recipes is very popular in Kerala. I have already posted a chicken liver fry. This is a different preparation and is spicy and delicious with very less gravy.It is spicy and peppery. You can increase or decrease pepper according to taste and spice tolerance. It is a very quick recipe. All you do is pre-cook the liver with spices and finally roast it with little oil and curry leaves . Try this you will surely love it...

Ingredients

1)Chicken/Mutton Liver- 1 lb

Shallots sliced-  1 1/2 cup

Ginger sliced- 2 inch peice

Garlic- 2-3 pods

Green chilly- 3-4

Turmeric  powder- 1/3 tsp

cumin- a pinch (optional)

Pepper powder- 1 1/3 tsp

Coriander powder- 1/2 tsp

Fennel powder- 1 tsp

Clove powder- a pinch

(you can also add just 3/4 tsp of garam

masala instead of fennel and clove powder)

2)Curry leaves- two springs

Sliced ginger- 1/2 tsp

Coconut oil- 3 tsp

salt to taste

Cut liver into desired cubes. Rub with salt and turmeric powder and wash liver pieces thoroughly at least three to four times and drain out all the excess water and keep aside.

You can use a heavy bottom pan with a lid or the pressure cooker. If using pressure cooker do use whistle.

Put all the ingredients listed under 1 and add three tsps of water. Do not add too much water  as liver will start oozing out water. Add salt only when liver is almost cooked other wise it can make it tough. Cook this in medium flame for 8-10 minutes and add salt continue to cook without lid till all the water get evoporated.

Heat coconut oil in a fry pan and add ginger and curry leaves and roast till there is a nice aroma. Add the cooked liver and saute and till all the masala gets well coated and gets slightly roasted. Serve with rice,bread or chapatis..

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Hope you will all enjoy..

Tomato Dal

Parippu curry or dal is one of the common curries severed with any main course meal in India. This is a real comfort food tangy and tasty made with toor dal and tomatoes and its flavor enhanced by a tempering or thadka. I usually serve this with chapatis but it also goes well with rice. This is quick version. I have cooked tomatoes and dal together and then finished off with a tempering. You can cook the dal first and saute tomatoes and onion and add to the dal along with a thadka. Try this recipe,you will surely love it.

Ingredients
Toor Dal- 3/4 cup
Tomatoes- 3 medium
Shallots- 4-5
Ginger- 1 inch thick

Green chilly-4
Turmeric powder-1/3 tsp
Chilly powder- 1/2 tsp
Salt to taste

For the tempering
Mustard seeds- 1/2 tsp
Fennel seeds- 1/2 tsp
Cumin seeds- a pinch
Garlic- 1 pod
Dry red chilly-2
Curry leaves- a few
Ghee/ oil- 1 tsp

Wash and soak toor dal for about 3 hours. Pressure cook this along with tomatoes, shallots, green chilly,ginger, turmeric powder and chilly powder and salt. Cook this for ten minutes or three whistles. Once lentil is nicely cooked mash with a wooden spoon.
Slightly crush garlic and cumin and set aside. Heat ghee/oil in a pan and add mustard seeds and fennel seeds. When the splutter add red chilly and curry leave and saute for a few seconds and add the crushed garlic and cumin. Fry till there is a nice aroma. Pour this over the dal.Serve with rice or chapatis.

Sending this to Shoba's Event

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Spicy Eggplant Fry

Spicy Eggplant fry

 This is a delicious stir fried eggplant made with a flavorful spice blend and goes well with rice.Its quick and simple recipe. I got the recipe for the spice blend from here. I used the same recipe,but added shredded dry coconut too to make the spice powder.

Ingredients

Eggplant- 1 medium
Turmeric- 1/4 tsp
Chilly powder- 1/2 tsp
Hing- a pinch
Mustard seeds- 1/2 tsp
Curry leaves- a few
oil
salt to taste

For the spice blend
Channa dal- 2 tsp
Sesame seeds- 1 tsp
Shredded coconut- 2 tsp
Red chilly- 3

Cut eggplant into cubes and marinate with turmeric powder and chilly powder. Heat oil in a pan and add mustard seeds and when they splutter add hing and curry leaves followed by the egg plant and stir fry. Reduce flame and close lid for a minute. Cook till half done and add salt. Continue to stir fry.

Mean while dry roast the ingredients in the spice blend. First add channa dal and chilly and roast till it changes color.Now add dry shredded coconut and sesame seed and roast for a minute. Make a powder of this.Add this to the eggplant and toss till well coated. Fry for two more minutes till the eggplant pieces gets slight fried . Serve with rice..

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Hope you will all enjoy

Chicken Biryani

Chicken Biryani

 Biryani is so popular that there is hardly an occasion or a celebration without it. This chicken biryani is more or less a Southern Kerala style ( Trivandrum) and is very flavorful and more spicy. I got this recipe from my mom and  is simple and easy version.

Ingredients
1)For the rice
Basmathi rice- 3 cups
Cinnamon- 2 -3 pieces
Cloves- 4
Cardamon-2
Turmeric powder- 1/4 tsp
Ghee- 2 tsp
Rose essence- 1 1/2 tsp
Salt to taste


2)For the chicken masala
Chicken - 1 1/2 lb
Shallots-2 cup
Ginger- 2 inch thick piece
Garlic- 10
Green chilly- 7-8
Tomato- 1 medium
Yogurt- 1 cup
Chilly powder- 1 1/2 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/2 tsp
Thin coconut milk- 1/4 cup
Lemon juice- 1 tsp
Coriander leaves -a little


3)Masala powder( to roast and grind)
Cinnamon- 1 piece, Cardamon-2, clove- 2-3
nutmeg- a small piece,star aniseed- 1cumin- a pinch,black cumin- a pinch
Fennel seeds- 1/2 tsp

4)For Garnish
Thinly sliced onion- 1
Cashew nuts- 10
Raisins- 15
Coriander leaves and mint leaves chopped- 1/4 cup
Chopped pineapple- 3 tsp

To cook rice
Heat ghee in a heavy bottom vessel and add whole spices and fry till there is a nice aroma. Add turmeric powder and mix and then add rice ( soak rice for half an hour and then drain) and fry till the rice changes color and the ghee the fully coated all over the rice. Add 6 cups of water and salt and cook till water evaporates.Using a fork spread rice on a flat tray and sprinkle rose essence and allow to cool.

For the masala
Marinate chicken with salt, pepper powder and turmeric for half an hour
Roughly crush shallots, ginger, garlic and green chillies and keep aside.
Roast the masala under 3 and blend into a fine powder
Fry thinly sliced onion till brown and keep aside. 
Heat oil in a pan and add the onion ginger mixture and saute till golden brown. Add turmeric powder and tomatoes and fry till tomatoes become soft. Add coriander powder, chilly powder and fry for a minute. Add yogurt and continue to fry and cook till the gravy thicken and oil separates. Add the marinated chicken
and powdered garam masala cover and cook. The chicken will get cooked in its on water.  Cook till the gravy thickens and the chicken is done.

Final layering
You can use the dum method or the oven method.
Grease an oven proof tray and place a layer of rice followed by a layer of chicken masala. Sprinkle a little of fried onion, chopped pineapple,cashew and raisins and a little of coriander leaves. Spread rice on top and then another layer of masala. Spread the final layer of rice and garnish with fried onions, coriander leaves and nuts. Sprinkle a few drops of lemon juice and a few drops of rose essence and sprinkle a pinch of garam masala. Pour thin coconut milk all over on top and cover tightly with aluminum foil. Bake in oven at 300 Degree F for around 15 minutes. Serve with salad, papad or pickle.

Try this..
Hope you will all enjoy..

Coconut Cake

Snow-white coconut cake decorated with sweetened coconut flakes..this is a delicious and flavorful cake with the rich and creamy taste of coconut which I have added both in the cake as well as frosting.The recipe inspiration is from here.I made a smaller cake with two layers and used a different filling and frosting. I have used coconut milk in this recipe which you can also substitute with sour cream. It is perfect for any occasion and is a sure winner.

For the cake
Self raising flour- 2 1/2 cup
Egg-3
Coconut cream/thick milk-1 cup
Butter-1 stick
Sugar- 1 cup
Vanilla essence- 1 tsp
Rum essence- 1/2 tsp (optional)

Frosting
Powdered sugar- 2 cups
Butter - 3 tsps
Coconut milk-3 tbs
Vanilla essence- 1/2 tsp
( combine all this and beat with a mixer till fluffy)

Dry coconut- 1/3 cup
Sweetened coconut- 1/2 cup( mix both together)

Shift flour and keep aside.Preheat oven to 350 degree F.Prepare cake tin by buttering and lining with parchment paper.
Using a hand mixer beat room temperature butter, egg and sugar till soft and fluffy.Add vanilla essence. With a spatula fold in the flour and coconut milk little by little and one at a time. Pour into prepared cake tin. Even it using the spatula and bake for 30 minutes or till the tooth pick inserted in the center comes out clean. Cool the cake completely. Using a long knife cut the cake through the center. The edge of the knife should be visible and then go round and round the cake.Spread a layer of frosting and sprinkle coconut flakes and place the second layer.Frost the outer of the cake and sprinkle and decorate the cake as desired.

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Vegetable Kurma

Vegetable Kurma

This is a recipe for a simple mixed vegetable kurma,Kerala style.It is mildly spiced dish but tastes exotic and is a perfect side dish with appam/idiyappam or chapatis/poori.You can add more vegetables according to your choice. Give this recipe a try...

Ingredients
Mixed Vegetables
Potato- 2 small
Carrot- 2 small
Green peas- 1/2 cup
Cauliflower chopped- 1 cup
(you can add vegetables according to your choice)

For the gravy
Onion- 1 large
Ginger garlic paste- 1 tsp
Green Chilly - 5-6
Turmeric powder- 1/3 tsp
Coriander powder- 11/2 tsp
Garam masala- 1/3 tsp
Pepper powder- 1/3 tsp
Whole garam masala- cardamon-1, clove- 2
Cinnamon- 1 stick, star aniseed-1
Cashews- 4-5
Thick coconut milk- 1/2 cup
coriander leaves- a little

To grind
Coconut grated- 1/2 cup
Cashew nuts- 15
Fennel seeds- 1/2 tsp

Cut potatoes and carrots into small cubes and separate cauliflower florets into small pieces.
Soak cashew nuts and fennel seeds in 1/2 cup of warm water for half an hour(or you can put cashews into boiling water for two minutes,drain and then wash with cold water if you want it quick)Grind this along with coconut into a fine paste and keep aside.
Heat oil in a pan and add whole spices and roast till there is a nice aroma. Add whole cashew nuts and roast till golden brown. Now add onion,green chilly,salt and saute till it changes color, Add ginger garlic paste and turmeric and fry for a minute. Add coriander powder, and pepper powder,vegetables, coconut milk and one cup of warm water. Cover and cook till the vegetables are tender. Remove lid and add the coconut cashew paste and simmer in low flames for two minute. Finally add garam masala and garnish with coriander leaves
Serve warm.

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Hope you will all enjoy.

Tandoori Fish

Tandoori Fish

This is a delicious,tangy and mildly spiced fish baked in the oven.You can use any fleshy fish fillet.I used tilapia because it is a delicate fish.Tuna and cat fish also works well for this recipe.This is the best recipe for those who do not like much  of fishy flavor. Tandoori marinade seems to reduce fishy odor but at the same time makes it soft, moist and tasty.


Ingredients
Golden promfet -1
Kashmiri chili powder- 3/4 tsp
Paprika- 3/4 tsp 
Ginger- garlic paste- 1 tsp
Gram flour- 2 tbs 
Garam Masala- 1/2 tsp
Yogurt (hung)- 3 tbs

Kasoori methi powder-a  pinch
Lemon juice- a few drops
Oil 3 tsp

To prepare the marinade heat 2 tsp of oil and add gram flour and roast it in a slow flame for about a minute till you get a nice flavor. Be very careful as it has a tendency to burn. The best way is to bring the pan to heat and then off heat and then again to heat and whisking continuously.Allow this to cool a bit. 
Mix all ingredients listed in the marinade along with the gram flour paste.
Clean fish and make small gashes and coat with the marinade and keep refrigerated for at least two hours . Preheat oven to 450 degree F. Grease baking tray with little oil and layer the fish and place in the oven and allow to cook in high temperature. After three minutes reduce heat to 300 degree F. Cook for 5 minutes and then turn around the fish( gently with a wide spatula.the fish will be  very tender at this stage) for another 5-6 minutes.

Serve with lemon wedges.

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Hope you will all enjoy..