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

Chemmeen Peera (Shrimp in Coconut)

Ingredients:

• shrimp - 1 lb
• coconut grated - one half
• green chillies - 6
• small onions (shallot) - 10-15
• ginger - 1 inch peice
• curry leaves - 2 springs
• chilli powder - 3 tbs
• turmeric powder - 1/2 tsp
• coconut oil - 3 tsp
• salt to taste

Method:1.Clean the shrimpand cut into small bite size peices.
2.Cut the oninons into very thin slices.
3.chope the green chillies and ginger.put together all the ingredients in a bowl .
4.Mix well this with 2 tsp of coconut oil.
5.transfer this mix into a vessel and add just 1/2 cup of water.U don't need to add much water since the shrimp has a better moisture content.
6.Cover the vessal with a lid and cook until done and all the water is evoparated.aprox time 20 mins.
7.when its done remove from fire and add the remaining 1 teaspoon of oil and few curry leaves..

Christmas Fruit Cake

Its a rich fruit cake, makes with fruits soaked in rum for couple of weeks. Specially made on Christmas.

Ingredients:

All purpose flour- 2 cups (1/2kg )

Sugar - 2 +1/2 cup

Butter - 1 cup

Eggs - 6 nos

Dates - 1 cup

Raisins -1 cup

Candied fruits - 1/2 cup
Cashews - 1 cup
Gold rum - 1/2 cup
Baking powder - 1 1/2 tsp
Cinnamon powder - 1/2 tsp
Clove powder - 1/2tsp

Nutmeg powder - 1 tsp

Dry ginger powder - 1 tsp
Salt - 1 tsp
Vanilla essence - 1 tsp
Orange juice- 2 tbsp

1)Dice the fruits and coat them with 1 of flour.
2)Add rum and mix well.
3)Keep this for 2-3 weeks or atleast overnight.
4)Dice or crush the nuts into small pieces..
5)Place the eggs and butter at room temperature the night before you make the cake.
6)Preheat the oven to 350 degree F.
7)Measure and keep ready the flour, sugar and the flavorings.
8)Place 1/2 cup of sugar in the saucepan, boil it on high flame until a caramel color forms.
9)Immediately, remove the pan from the stove and add 1/2 cup of water to the caramel.
10)Stir its well to dissolve the caramel. Keep  aside.
11)Sift flour and baking powder, a couple of times and keep ready.
12)In a container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.
13)Add eggs one by one and whisk well.
14)Pour in the caramel syrup, the flavoring powders, orange juice,salt and vanilla extract and mix everything together.
15)Add the flour-baking powder mix and fold this in with a  spatula or spoon.
16)When they are well mixed, add the candied fruits and nuts and mix again.
17)Butter a 10 inch non stick loaf pan and spoon this into the pan .
18)Bake for 1 hour at 350 degree F. Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 5-10 mins and check again.
19)Remove the cake from the oven and place it on a cooling rake.Remove it from the pan only after it is allowed to cool completely.