Chilli Chicken

Chilli Chicken, the taste you get in kerala fast food shops....

Chicken - 1 lb(bite size pieces)
Onion - 1 Big
Capsicum -1 small
Ginger -1 tbsp finely chopped
Garlic  - 2 tbsp finely chopped
Scallions/Green Onion-few stems
Green Chillies - 2 - 4 nos
Red coloring - 1 drops (optional)
Soy Sauce- 1 tbsp
Tomato Ketchup/Tomato Sauce- 2 tbsp
Oil - 2 - 3 tbsp

For the marinade:-
Red chilly powder - ½ tbsp or as reqd
White vinegar - 2 tbsp
Soy sauce - 2 tbsp
Ginger-garlic paste - 1 tbsp
Black pepper - 1 tsp
Salt - As reqd


1.Marinate chicken in the above mentioned marinade for about 30 mins.
2. Cook the marianated chicken without adding water.Keep aside
3. Heat oil in a skillet and add chopped ginger and garlic when the oil is hot.Saute for 1 minute,untill the raw smell goes away.
4.Cut onion into 1 inch sided cubes.(Dont chop)
5.Saute onions and chopped green chillies in a  for about 2 mins. Untill the onion is of  light pink color, but still crispy.
6.Add cubed capsicum and  chopped scallions,  and saute for another 2-3minutes.
7.Add ketchup and soy sauce and saute for a minute.Add the color if you wish to.
8.Add the cooked chicken to keep simmer for 5 more minutes, untill the sauses cover the cooked chicken well.
9.Garnish with some scallions.

** Alternate method is that instead of simply cooking the chicken you may fry it. Add 1 egg,1 tbsp of all purpose flour and 1 tbsp of  corn flour along with the above mensioned marinade, if you are frying it.

** If you want gravy, add 2 tbsp of corn flour  to 1/2 cup of water and add  after step 7.

Palappam/Vellayappam

Rice Flour (slightly fried) - 3 cups
Cooked long grain rice (Choru) - 2-3 tbsp
Coconut milk - 1 cup
Water - As reqd
Salt -1 tsp
Sugar - 2 tsp
Yeast - 1 tsp
Luke warm water - As reqd to dissolve yeast
Milk - 1/4 cup

1) Take 2-3 tbsp of flour and boil it adding water to make it soup like batter, by stirring continuously.

2)Mix coconut milk and cooked rice in a blender.

3) Add 1 and 2 to rice flour and mix it adding enough water.

1)Dissolve yeast in a little lukewarm water and add sugar. Mix well.

2)Add this to 3 and stir it well.

3)Place this in a warm place overnight for fermentation.

4)Add salt and milk and mix well.

4)Make appams on an appakara.Serve hot.

Thandoori Chicken

8 number chicken legs
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp garam masala pdr
1 piece Ginger garlic paste
1 tsp kastoori methi (dry fenu greek leaves
1 tbsp Lemon Juice 2 tbsp oil
1 tsp pepper pdr
1 tsp Red Chili Powder
1 tsp red color
1 tsp Salt
1 tsp turmeric
Yogurt 4 tbsp

1.Clean and Cut 2 or 3 long slits on each piece. Apply salt ,chilli pdr and lime juice all over the chicken and keep aside for 15 minutes.
2. make marination with coriander powder, cumin powder, red chilies, kastoorimethi ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt.(1 tsp yourt for 2 legs)
3. apply it all over the chicken, making sure to apply well between all the slits and inside. Keep it refrigerated for atleast 4 hr.
4. Preheat your oven to 425 degree Fahrenheit. Cook for 30 to 35 minutes till the chicken is tender. Broil both side 3-5 mins after that.
5. Remove from oven and serve hot, garnished with sliced onions and lime wedges.

Russian Salad

Tuna - 1/2 can
Potato-4 big-boiled and cubed
Egg boiled- 4
Mayonise - 1/2 cup
Lettuce- 100gm
Pepper- 1 spoon
Salt-enough
Sald pickles-1/2 cup

Method:
Mix the ingredients together.

Jalapeno pakoda

Japlapeno Peppers - 10
Cream cheese -1/3 cup
Cheddar cheese -1 /2cup
salt,pepper- for taste
egg-1
bread crums-1/2 cup

1. Cut jalapenos into half.Remove the seeds from jalapeno peppers
2. Fill the jalapenos with cheese.add salt and pepper if needed
3. Dip it in beaten egg
4. Roll it in Bread crums
5. Bake it in 375 F for 30 minutes or till the cheese is melt and become golden in color.

Gobi Manchurian

1 Medium Gobi/Cauliflower
1/2 cup Cornflour
1/2 cup Maida
2 Tbsp Soy Sauce
2 Tbsp Green Chili Sauce
1 tsp hot Red Chili Powder
3 Tbsp Tomato sauce
1 Capsicum
1 Big Onion -Sliced
1 tsp Butter -melted
4 Garlic Cloves- Chopped finely
1 Tbsp Ginger Garlic Green chili paste
2 Green chilies - Chopped finely
1/2 inch Ginger- Sliced into thin strips
Oil

METHOD:

• Mix cornflour, maida , ginger garlic green chili paste , melted butter, salt along with little warm water to make a thick paste.
• Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.
• Now in a kadai heat little oil and fry onions till transparent.
• To this add chopped garlic cloves ,ginger and fry them until transparent.
• Now add green chilies and then add in capsicum and fry them for a min.Capsicum should remain crispy.
• Now add soy sauce,chili sauce, tomato sauce, red chili powder and saute it for a few secs.
• To this add about 3 tbsp of water and the above fried and cooled gobi bajias.( Bajias should not be hot here to maintain the crispiness )
• Garnish with fresh coriander leaves and serve hot.

Chicken Kabab

bornless chicken
Corn Flour
Chilli Powder
Salt
Color/Paprika
aginomotto
ginger garlic paste
egg
lemon juice

make thick batter,add chicken ,deep fry

Kerala Chicken Curry

Chicken - 1 kg
Shallots(Kunjulli) - 4 - 5 nos
Onion - 2 nos
Tomato(large) - 1 no
Grated coconut - 1 cup
Aniseeds(Perinjeerakam) - 1 tsp
Chilly powder - 4 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Green chilly - 1 no
Ginger-garlic paste - 1 tsp
Coriander leaves - A small bunch
Curry leaves - 1 sprig
Oil - As reqd
Salt - As reqd


1)Cut and clean the chicken. Keep aside to dry.
2)Heat a little coconut oil in a pan.
3)Add coconut, aniseeds and shallots and fry until brown.
4)Turn off the heat and add the coriander powder and mix well.
5)Once cool, grind to a smooth paste.
6)Heat a little oil in another pan or cooker.
7)Fry the onions and once they turn light pink, add the ginger-garlic paste and fry for a few minutes.
8)Add the chilly powder, garam masala and the turmeric powder.
9)Add the tomato pieces and fry for a few minutes on low flame.
10)To this gravy, add the ground masala and mix well.
11)Add the chicken pieces and mix well and cook until done.
12)Once done, add coriander & curry leaves.
:- Serve with rice or chappathis.This recipe can be replaced with mutton or beef.

Beef Fry

Beef - 1 kg
Onions(medium sliced) - 2 nos
Green chillies - 6 nos
Ginger(chopped) - 2" piece
Coriander powder - 2 tsp
Garlic pods - 8 nos
Cinnamon(Karugapatta) - 1" piece
Cloves(Grambu) - 5 nos
Cardamom(Elakka) - 5 nos
Fennel(Perinjeerakam) - 2 tsp
Black peppercorns - 20 nos
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp

For seasoning:
Onions(chopped) - 1 no
Mustard seeds - 1 tsp
Coconut(chopped) -1 cup
Curry leaves - 4 sprigs
Coconut oil - 1 cup

1)Mix meat with all ingredients except cardamom, cloves, pepper corns & fennel seeds.
2)Grind the above 4 spices to a masala.
3)Cook the beef with the ground masala and salt in a pressure cooker till cooked.(Around 80% cooked.)
4)Heat the oil in a pan.
5)Splutter mustard seeds.Add the chopped onions and saute.
6)Add the coconut pieces and curry leaves till light brown.
7)Add the meat and cook till the gravy is dry and dark brown.

Chakkakuru Manga

Ingredients:
Mango (green) -1
Jackfruit seed - a handfull
Grated coconut -1/4th of a coconut
Green chillies -3-4
Shallots- 3 Nos.
Turmeric powder -1/2 tsp.
Salt - for taste
Dry Shrimp (optional) - 10-15
Water -enough

For Garnishing:
Shallots chopped fine-3-4
Curry leaves 2 springs.
Red chillies 2 nos. ( broken into 3 pieces)
Mustard 1 tsp.
Oil 1 1/2 tbsp.
Salt 1 1/2 tsp.

Method:

1.Cook the cut jackfruit seed in water, 1/2 tsp. turmeric and 1/2 tsp. Salt untill half done(the jackfruit seeds are kind if soft).
2.Then add the cut mangoes and cook for  few more minutes.
3. Fry the dried shrimp and add to this.cook  it for few minutes more
4. Grind to a fine paste the coconuts, chillies, shallots and turmeric powder with some water.
5.Add the ground coconut paste along with some water.
6.Mix well and heat to the point of boiling . Do not let it boil.
7.Remove from fire
8.Heat oil and mustard. When it crackles add the onions and curry leaves, saute till onions turn brown add the broken dried chilles and saute for 1 more minutes.
9. Add this to the gravy and mix well
10.Serve with rice